Ricotta and Sage Stuffed Portabello Mushrooms

Hearty ingredients and warming herbs make this easy and delicious meatless meal (or side) a perfect fall dish!

20 minutes

Difficulty

This is our estimate based on online research.
Calories:	493
Fat:	39 g
Carbohydrates:	28 g
Protein:	14 g
Calculated per serving.

by ACleanBake

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Serves: 6

Ingredients

2 cup 2 cup 2 cup Cashews, raw, whole, raw, unsalted
3 cup 3 cup 3 cup Water
6 whole 6 whole 6 whole Portobello Mushroom Cap
3 sprig 3 sprig 3 sprig Sage, leaves only, stems discarded (about 10-12 leaves)
.25 tsp .25 tsp .25 tsp Salt
2 Tbsp 2 Tbsp 2 Tbsp Shallot, minced
2 Tbsp 2 Tbsp 2 Tbsp Lemon Juice, freshly squeezed
2 Tbsp 2 Tbsp 2 Tbsp Olive Oil, Extra Virgin

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Put the cashews in a small bowl (such as a cereal bowl) and set aside.
Bring the water to a boil. Carefully pour it into the bowl with the cashews (it should cover the cashews to about 1" above the nuts), cover with a piece of foil or a small plate, and let sit for 30-60 minutes until cashews are softened.
While the cashews are soaking, line a baking dish or cookie sheet with a nonstick pad, parchment paper or a light coating of oil. Place the mushroom caps in a large skillet with a top and fill the skillet with about 1" of water. Steam the caps, covered, until tender, then transfer them to the prepared dish or sheet, stem side up. Set aside.
Once the cashews are ready, preheat the oven to 350F.
Drain the cashews, but reserve the soaking liquid, and transfer them to the bowl of a food processor fitted with the "s" blade.
Add 1/2 cup of the soaking liquid to the bowl and pulse 10 -15 times until the cashews are broken into bits. Add the sage, salt, and shallots and puree for another 30-seconds until everything is chopped into small pieces.
In a small bowl, whisk together the lemon juice and olive oil.
With the processor running, pour the lemon-oil mixture into the processor in a thin stream and continue to process, stopping periodically to scrape down the sides and bottom of the bowl, until a thick paste-like consistency is reached.
Divide the cashew cheese evenly between the mushroom caps, smoothing it in an even layer around the stem.
Bake for 15-20 minutes until golden brown and heated through.
Serve immediately.

Notes

If you prefer to make this an appetizer or side, you can use baby bella mushrooms instead. I would guess you'll need 20-24 baby bella mushroom caps. These are a great vehicle for garnishes. You might try a drizzle of balsamic reduction for extra flavor, pine nuts for added texture, or caramelized onions for both. Store leftovers in an airtight container in the fridge for up to 5 days. Extra cashew ricotta can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.