If you’re looking for a rich and flavourful vegetarian option for lunch or dinner, this Overstuffed Portobello Mushrooms with Cashew Cream recipe ticks all the right boxes.
Ingredients for 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
Ingredients for filling
- 250g baby button mushrooms sliced in half
- 2 cloves garlic finely grated
- 400g 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 Portobello mushrooms
Ingredients 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
- Cold Pressed Extra Virgin Olive Oil Spray is also ideal for cooking as it allows for good coverage and fewer calories.
Portobello mushrooms are a nutritional powerhouse, often celebrated as the “steak” of the vegetable world due to their meaty texture and savoury umami profile. They are naturally low in calories and sodium while being entirely fat-free, making them an excellent choice for heart-healthy diets. Beyond basic macros, they are a significant source of selenium, a potent antioxidant, and riboflavin (Vitamin B2), which is essential for energy production. Notably, when exposed to UV light, Portobellos can provide a rare plant-based source of vitamin D. They also offer a healthy dose of dietary fiber and potassium.
Instructions
- Place cashew nuts in a small saucepan and cover with water. Bring to a simmer. Simmer for 15 minutes, then 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.
- 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 Portobellos 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!
Author: Pedro van Gaalen
When he’s not writing about sport or health and fitness, Pedro is probably out training for his next marathon or ultra-marathon. He’s worked as a fitness professional and as a marketing and comms expert. He now combines his passions in his role as managing editor at Fitness magazine.
