Lifestyle
Overstuffed portabellos oozing with cashew cream
Perfect for vegetarians or anyone trying plant-based eating, these overstuffed mushrooms are a great option for a meat-free Monday.
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If you’re on the hunt for the perfect dish to kick off a meat-free Monday, look no further than overstuffed portabellos with cashew cream. This recipe transforms the humble portabello mushroom into a centrepiece-worthy meal, generously filled with a rich and creamy cashew blend that mimics the comforting texture and depth of flavour often found in dairy-based creams.
Portabellini mushrooms are low in calories yet high in nutrients, including B vitamins, selenium, potassium, and phosphorus. They also contain antioxidants and dietary fibre, contributing to a healthy diet. Recipe compliments of the South African Mushroom Farmers’ Association.
Serves 6
Ingredients
- Cashew cream
- 140g raw cashew nuts
- 125ml water
- 2 Tbsp lemon juice
- 2 Tbsp extra virgin olive oil or avocado oil
- 1 clove garlic
- 2 Tbsp nutritional yeast
Filling
- 250g baby button mushrooms, sliced in half
- 2 cloves garlic, finely grated
- 1 x 400g tin artichoke hearts, in brine, drained and sliced
- ¼ red onion, finely diced
- 2 spring onions, finely sliced
- Handful baby spinach, roughly chopped
- 1 small bunch fresh basil, roughly chopped
- 1 small bunch dill, roughly chopped
- Zest and juice of 1 lemon
- 6 large portabello mushrooms
- Cold Pressed Extra Virgin Olive Oil or Avocado Oil, for cooking
- Salt and pepper, to taste
- Lemon wedges, for serving
Method
For the cashew cream
- Place cashew nuts in a small saucepan and cover with water. Bring to a simmer.
- Simmer for 15 minutes. Drain. Place cashews in a high-powered blender along with the measured water, lemon juice, olive oil, garlic and nutritional yeast. Season well with salt and pepper.
- Blend on high until smooth, thick and creamy. Taste to adjust seasoning and add more water or lemon juice if needed.
For the mushrooms
- Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.
- Add the mushrooms and cook until lightly golden and just tender. Add the garlic and cook for 1 minute until fragrant. Add the artichoke hearts and toss them in the garlic oil with the mushrooms. Season everything lightly with salt and pepper.
- Combine the rest of the filling ingredients in a bowl and add the warm mushrooms and artichokes. Taste to adjust seasoning.
- Heat oven onto grill setting. Season portabellos with salt and pepper.
- Place on a roasting tray, cap side down. Dry roast for about 10 minutes, depending on their size, until tender and juicy.
- Spoon a little cashew nut cream onto each mushroom. Fill with the baby button and artichoke filling. Top with a little extra cashew cream.
- Serve with lemon wedges on the side and enjoy!