I absolutely love mushrooms and the creaminess that comes with cashews makes this recipe delightful. Plus, you can sneak in a some nutritious greens.There is so much wiggle room to be had with this recipe so don’t be afraid to get creative and add different spices. If you like heat, add a little chilly powder or throw in some of your favorite seasonings to make it your own. This recipe is fast and easy.
- 10 - 12 white or baby bella mushrooms
- 1 cup cashews soaked for a few hours
- 1 cup spinach or power greens
- 1 clove garlic crushed
- 1 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- Sprinkle of black pepper
- Pinch of salt
- Chives or parsley for garnish
**Aim for organic ingredients whenever possible.**
Wash mushrooms and remove stalks. Save mushroom stalks.
Using a blender, blend the cashews, garlic, lemon juice, nutritional yeast, spinach, mushroom stalks, salt and pepper in a food processor until smooth. Feel free to get creative and add some of your favorite spices or herbs. Blend until well processed.
Fill mushrooms with cashew cream sauce.
Bake at 350F for 15 minutes. Garnish with chives, parsley, or half cherry tomato. Serve warm.