Clean Diet Stuffed Mushrooms with Cashew Cream

Serving Size: 10 people

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. These portobello mushrooms are stuffed with spinach, onions, and a creamy cashew sauce. Note: This recipe requires 2 baking sheets for 7-10 servings.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep20

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time50

Recipe Serving Size10 people

Cooking Tools Required

Baking sheet, Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, parchment paper, Top Stove, Vegetable Peeler

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

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,

Reheating Instructions

Heat in 350 degree oven for 15 minutes or until heated through.

Nutrition