Ricotta and Sage Stuffed Portabello Mushrooms
- 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
- 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.
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.
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