Overstuffed portabellos oozing with cashew cream

If you’re on the hunt for the perfect dish to kick off a meat-free Monday, look no further than overstuffed portabellos with cashew cream. This recipe transforms the humble portabello mushroom into a centrepiece-worthy meal, generously filled with a rich and creamy cashew blend that mimics the comforting texture and depth of flavour often found in dairy-based creams.

Portabellini mushrooms are low in calories yet high in nutrients, including B vitamins, selenium, potassium, and phosphorus. They also contain antioxidants and dietary fibre, contributing to a healthy diet. Recipe compliments of the South African Mushroom Farmers’ Association.

Serves 6

Ingredients

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

Filling

• 250g baby button mushrooms, sliced in half
• 2 cloves garlic, finely grated
• 1 x 400g tin artichoke hearts, in brine, drained and sliced
• ¼ red onion, finely diced
• 2 spring onions, finely sliced
• Handful baby spinach, roughly chopped
• 1 small bunch fresh basil, roughly chopped
• 1 small bunch dill, roughly chopped
• Zest and juice of 1 lemon
• 6 large portabello mushrooms
• Cold Pressed Extra Virgin Olive Oil or Avocado Oil, for cooking
• Salt and pepper, to taste
• Lemon wedges, for serving

Method

For the cashew cream

1. Place cashew nuts in a small saucepan and cover with water. Bring to a simmer.
2. 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.
3. Blend on high until smooth, thick and creamy. Taste to adjust seasoning and add more water or lemon juice if needed.

For the mushrooms

1. Heat a drizzle of cold pressed extra virgin olive oil in a non-stick frying pan or spray lightly with cooking spray.
2. 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.
3. Combine the rest of the filling ingredients in a bowl and add the warm mushrooms and artichokes. Taste to adjust seasoning.
4. Heat oven onto grill setting. Season portabellos with salt and pepper.
5. Place on a roasting tray, cap side down. Dry roast for about 10 minutes, depending on their size, until tender and juicy.
6. Spoon a little cashew nut cream onto each mushroom. Fill with the baby button and artichoke filling. Top with a little extra cashew cream.
7. Serve with lemon wedges on the side and enjoy!