Stuffed mushrooms with cashew cream
- 8 Portobello mushrooms
- ½ cup raw cashews, soak in water for 30 minutes, then drain
- 4 tablespoons olive oil
- ¼ teaspoon garlic powder
- Salt, pepper to taste
- 6 tablespoons water
- 1 tablespoon poppy seeds for garnish
- Remove the stalks from the mushrooms.
- Add cashews, water, garlic, salt and pepper in the blender and blend scraping down sides as necessary, until smooth and creamy.
- Fill the mushrooms with cashew cream and drizzle with olive oil.
- Add some poppy seeds to each mushroom and bake at 180c for 20 minutes.
Recipe by Enhealthy.com - Delicious & Nutritious at https://www.enhealthy.com/stuffed-mushrooms-with-cashew-cream-main-dishes-recipe/
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