How do I prepare the cashews for the Lemony Hollandaise Sauce?

The recipe calls for 1/2 cup of raw cashews to be soaked before blending them into the sauce for a smooth, creamy texture.

What is the best way to cook the portobello mushrooms?

Preheat your oven to 425 degrees F, then destem, degill, and season the portobello caps before roasting them for 22 minutes, turning halfway through.

How do I prevent the spinach from being watery?

After wilting the baby spinach with a touch of water and salt in a covered pot, place it in a clean dishtowel and squeeze out any excess liquid before topping the mushrooms.

Can I make the Lemony Hollandaise Sauce ahead of time?

The recipe suggests keeping the sauce warm until ready to use, implying it's best made fresh or reheated gently if prepared slightly in advance for optimal texture.

What gives the Hollandaise sauce its lemony flavor?

The Lemony Hollandaise Sauce gets its bright, zesty flavor from 3 tablespoons of fresh lemon juice, complemented by minced shallot and garlic.

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Portobello Florentine With Lemony Hollandaise Sauce
[Vegan]

JD By: Jessica DeMarra

Author Bio

Jessica DeMarra is the writer, photographer, and recipe developer for the vegan website Sprouts and Chocolate.... Read More

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A beautifully plated Portobello Florentine featuring roasted portobello mushroom caps topped with vibrant wilted spinach, generously drizzled with creamy Lemony Hollandaise Sauce, and garnished with smoked paprika.

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Discover more recipes with these ingredients

Portobello Florentine With Lemony Hollandaise Sauce [Vegan]

A little bit appetizer, a little bit entree, this dish pairs sturdy portobello mushrooms with creamy hollandaise sauce and wilted spinach. This recipe easily doubles and I suggest 2 cups of spinach (raw) per mushroom cap since spinach reduces considerably when cooked.

Ingredients You Need for Portobello Florentine With Lemony Hollandaise Sauce [Vegan]

Lemony-Hollandaise Sauce:

1 tablespoon minced shallot
1 small clove garlic, minced
½ cup raw cashews, soaked
3 tablespoons nutritional yeast
3 tablespoons fresh lemon juice
½ teaspoon kosher salt
1/16 teaspoon ground turmeric (optional for color)
9 tablespoons water (or more if you like it a littler thinner)

Portobello Florentine:

4 portobello mushroom caps
1 teaspoon fresh lemon juice
¼ teaspoon + 1/8 teaspoon kosher salt, separated
Pinch of pepper
8 cups baby spinach, rinsed thoroughly
Smoked paprika for garnish

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How to Prepare Portobello Florentine With Lemony Hollandaise Sauce [Vegan]

To make the sauce, add the garlic and the shallots to a small boil and cover with boiling water. After 5 minutes drain the aromatics and add to a blender along with the rest of the ingredients for the sauce. Blend until completely smooth. Keep warm until ready to use.
Preheat oven to 425 degrees. Destem and degill the mushrooms, sprinkle with lemon juice, salt and pepper.
Lined baking sheet with tin foil or parchment paper, roast for 22 minutes turning half way through. A lot of water will come out of the mushrooms.
This is where timing is crucial– before wilting the spinach make sure your sauce is prepare and the mushrooms are almost ready to be served. If using the paprika have that ready as well.
Over medium heat in a pot with a tight fitting lid, add the spinach, 1/8 teaspoon salt and a touch of water. Place lid on the pot and allow the spinach to steam and wilt- this is a quick process. Once the spinach is wilted, place the spinach in a clean dishtowel and squeeze out any excess liquid. Top the mushrooms with the wilted spinach, dress with the hollandaise sauce and sprinkle paprika on top. Serve.