Marinated Portobello Mushrooms With Cashew Cheese Recipe
One of my first celebrity clients had quite the fixation on Portobello mushrooms. She wanted a simple recipe she could make at home that wouldn’t blow her diet.
I knew nothing about these oversized mushrooms, so I started experimenting. I came up with this recipe, and she loved it!
I shared it with her personal chef, and I’m now sharing it with you so you can make it in your own kitchen!
MARINATED PORTOBELLO MUSHROOMS WITH CASHEW CHEESE RECIPE
MARINATED PORTOBELLO MUSHROOMS INGREDIENTS
- 1/2 c Bragg’s liquid aminos
- 2 Tbsp balsamic vinegar
- 2 cloves garlic, minced
- 2 tsp dried basil
- 4 Portobello mushrooms, stems removed
CASHEW CHEESE INGREDIENTS
- 1 1/2 c raw cashews
- 1/2 c nutritional yeast
- 1/2 c water
- 2 tsp lemon juice
- 2 cloves garlic
- 1/2 tsp salt
- Preheat oven to 400 degrees Fahrenheit.
- Combine all the marinating ingredients (except mushrooms) in a bowl and mix well.
- Dip each mushroom in the marinade, coating well, and place in a baking dish.
- Pour remaining mixture over the mushrooms, bake for 15 minutes.
- While mushrooms are baking, combine the cashew cheese ingredients in the Vitamix and blend until smooth.
- When mushrooms are finished baking, remove from the oven, fill with cashew cheese, and bake for an additional 5 minutes.
- Place on plate, drizzle with any remaining liquid in pan, and enjoy!
- If you don’t have a Vitamix or high-powered blender, simply soak cashews in enough water to fully cover them for at least 4 hours, then add to the recipe.
- You can use tamari or coconut aminos in place of Bragg’s liquid aminos.
Talk about rich and savory! This blend of mushrooms and cashews is also rich in magnesium, the beautifying mineral that many women are deficient in. This mineral is incredibly important for toxin elimination and even acts as a relaxant for troubled sleepers.
Looking for more savory recipes? Give these Savory Butternut Squash Fries a try!