This dish is a real showstopper! You could pipe the creamy cashew ricotta filling into large portobello caps as an entree, or into smaller "baby Bella" mushrooms for a cute and tasty appetizer! Plus, it's so easy to make and requires few ingredients – perfect for when you're hosting a party and are juggling fifteen other things as well.

Cashew ‘Ricotta’ and Sage Stuffed Portobello Mushrooms [Vegan]

Advertisement

Ingredients

  • 2 cups whole raw cashews (unsalted)
  • 2-3 cups water
  • 4-6 large portobello mushroom caps, rinsed
  • 10-12 large sage leaves, washed
  • 1/4 teaspoon salt, or to taste
  • 2 tablespoons minced shallot
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
Advertisement

Preparation

  1. Put the cashews in a small bowl (such as a cereal bowl) and set aside.
  2. Bring the water to a boil. Carefully pour it into the bowl with the cashews (it should cover the cashews to about 1 inch above the nuts), cover with a piece of foil or a small plate, and let sit for 30-60 minutes until cashews are softened.
  3. While the cashews are soaking, line a baking dish or cookie sheet with a nonstick pad, parchment paper or a light coating of oil. Place the mushroom caps in a large skillet with a top and fill the skillet with about 1-inch of water. Steam the caps, covered, until tender, then transfer them to the prepared dish or sheet, stem side up. Set aside.
  4. Once the cashews are ready, preheat the oven to 350°F.
  5. Drain the cashews, but reserve the soaking liquid, and transfer them to the bowl of a food processor fitted with the "s" blade.
  6. Add 1/2 cup of the soaking liquid to the bowl and pulse 10-15 times until the cashews are broken into bits. Add the sage, salt, and shallots and puree for another 30-seconds until everything is chopped into small pieces.
  7. In a small bowl, whisk together the lemon juice and olive oil.
  8. With the processor running, pour the lemon-oil mixture into the processor in a thin stream and continue to process, stopping periodically to scrape down the sides and bottom of the bowl, until a thick paste-like consistency is reached.
  9. Divide the cashew cheese evenly between the mushroom caps, smoothing it in an even layer around the stem.
  10. Bake for 15-20 minutes until golden brown and heated through.
  11. Serve immediately.
Advertisement

Notes

If you prefer to make this an appetizer or side, you can use baby Bella mushrooms instead. I would guess you'll need 20-24 baby Bella mushroom caps. These are a great vehicle for garnishes. You might try a drizzle of balsamic reduction for extra flavor, pine nuts for added texture, or caramelized onions for both. Store leftovers in an airtight container in the fridge for up to five days. Extra cashew ricotta can be stored in an airtight container in the fridge for up to five days, or in the freezer for up to three months.

Advertisement
Advertisement