Stuffed mushrooms with cashew cream
Prep time
Cook time
Total time
Author: EnHealthy
  • 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
  1. Remove the stalks from the mushrooms.
  2. Add cashews, water, garlic, salt and pepper in the blender and blend scraping down sides as necessary, until smooth and creamy.
  3. Fill the mushrooms with cashew cream and drizzle with olive oil.
  4. Add some poppy seeds to each mushroom and bake at 180c for 20 minutes.
Recipe by - Delicious & Nutritious at