Meat-free Monday: Overstuffed portabellos with cashew cream

If you're looking to explore vegan cuisine or simply indulge in a wholesome and delicious meal, this recipe is bound to impress.

Bursting with flavours and textures, this vegan dish is a delightful fusion of earthy portabello mushrooms and creamy cashew-based goodness. For this recipe, choose large, firm portabellos, ensuring they’re fresh and free from blemishes. Recipe compliments of South African Mushroom Farmers’ Association.


Cashew cream

  • 140 g raw cashew nuts
  • 125 ml water
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil or avocado oil
  • 1 clove garlic
  • 2 tbsp nutritional yeast


  • 250 g baby button mushrooms sliced in half
  • 2 cloves garlic finely grated
  • 400 g tin artichoke hearts in brine drained and sliced
  • ¼ red onion finely diced
  • 2 spring onions finely sliced
  • 1 bunch baby spinach roughly chopped
  • 1 bunch fresh basil roughly chopped
  • 1 bunch dill roughly chopped
  • 1 lemon zest and juice
  • 6 large portabello mushrooms

To serve

  • Cold pressed extra virgin olive oil or avocado oil for cooking
  • Low carb bread or sprouted wholemeal bread
  • Salt and pepper to taste


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!

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