Flat mushrooms are ideal for stuffing as they are really big. The filling in this recipe is subtle in taste so you might want to add more salt and pepper, maybe some chili. Vegan cheese on top will be a great addition as well. Stuffed mushrooms is a very nice addition to any dish. You can also serve it as a starter. |
You need:
8 flat mushrooms, stems removed
1 cup cashews, soaked for at least 2 hours and drained
200g fresh spinach
30g fresh basil, chopped
a handful fresh coriander, chopped
salt and pepper
vegan cheese (optional)
Method:
1. Place cashews and spinach in a food processor and blend. Transfer to a bowl.
2. In a bowl combine all the ingredients and mix. Add salt and pepper to taste.
3. Lay the mushroom cups upside down on a baking tray. Fill with the mixture. Top with vegan cheese.
4. Bake in 200ºC for about 20 minutes.
5. Serve with tomato slices on top.
8 flat mushrooms, stems removed
1 cup cashews, soaked for at least 2 hours and drained
200g fresh spinach
30g fresh basil, chopped
a handful fresh coriander, chopped
salt and pepper
vegan cheese (optional)
Method:
1. Place cashews and spinach in a food processor and blend. Transfer to a bowl.
2. In a bowl combine all the ingredients and mix. Add salt and pepper to taste.
3. Lay the mushroom cups upside down on a baking tray. Fill with the mixture. Top with vegan cheese.
4. Bake in 200ºC for about 20 minutes.
5. Serve with tomato slices on top.