Clean Diet Stuffed Mushrooms with Cashew Cream
$0.00 Cooking Fee
Serving Size: 1 mushroom
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Instructions
- Preheat oven to 350° F and line a baking sheet(s) with parchment paper.
- Peel and stem each mushroom then rub each cap with avocado oil and sprinkle with salt and pepper.
- Heat oil in a large sauté pan over medium heat and add the onion, cooking until soft, about 5 minutes. Add the spinach, nutmeg, salt and pepper. Sauté another minute until spinach is wilted. Drain off excess liquid.
- To make the cashew cream, add all the ingredients to a blender or food processor. Blend on high for 2 to 3 minutes, or until completely smooth and slightly thickened.
- Add the cashew cream to the spinach mixture, mixing well to combine.
- Fill each mushroom cap with the mixture and place on prepared baking sheet.
- Bake for 25-30 minutes,
Cook Times
Ingredients
Ingredients
- 10 Portobello mushroom peeled and stemmed
- 2 tablespoon avocado oil
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
Spinach filling:
- 1 tablespoon avocado oil
- 1 onion large, finely chopped
- 4 ounce fresh spinach chopped
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
Cashew Cream:
- 1 cup raw cashews
- 1 cup hot water
- 1 teaspoon dried basil
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon avocado oil
Cooking Tools Required
Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Top Stove, Vegetable PeelerReheating/Serving Instructions
Heat in 350 degree oven for 15 minutes or until heated through.
Nutrition
Calories: 142kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 367mg | Potassium: 455mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1064IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
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