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
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
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!