I threw this recipe together the other day and it was such a hit that I decided to recreate it and post it here so that you all could enjoy it too. What I love about this recipe is that it is super easy to make and they're perfect for serving to guest at a party. This particular recipe is made with sun dried tomatoes, artichokes, cashew cream and fresh basil.
Cook Time: 30 minutes
Makes about 8-10 individual servings
Ingredients
1 cup of cashews - soak your cashews for at least an hour, drain and rinse them before using..
3 tbs of nutritional yeast
juice of 1 lemon
1/2 tbs of garlic powder
3/4 cup of water
salt & pepper to taste
8-10 baby portobello mushrooms wiped clean with the stems removed.
1 cup of artichoke hearts drained and chopped - I use the ones in a glass jar packed in olive oil and herbs
1/2 cup of sun dried tomatoes chopped
1 hand full of fresh basil chopped
3 tbs of extra virgin olive oil
Preparation
Pre-heat your oven to 375*
First make the cashew cream by combining the cashews, lemon juice, nutritional yeast, and the water into a blender an blend until smooth.
Add salt and pepper to taste, then transfer to a medium sized bowl.
Now, add the chopped sun dried tomatoes, artichokes and basil to the bowl with the cashew cream and mix well.
Use a spoon to scoop the cream mixture into each of the mushrooms and place them onto a sheet pan or baking dish.
Drizzle with extra virgin olive oil.
Place the sheet pan into the oven on the middle oven rack and bake for 15-20 minutes.
Then slightly open the oven door an bake for an additional 5 minutes. This will help eliminate steam and prevent your mushrooms from becoming soggy.
Your mushrooms should be tender but still hold their shape.
Garnish with additional basil and enjoy!
Think you'll try this recipe? If you do, leave a comment below or snap a pic and tag me on Instagram and on Facebook and let me know what you think. I love seeing your recreations of my recipes.
