Stuffed portobello mushrooms loaded with pesto cashew cream filling, juicy rainbow cherry tomatoes, and so much flavor! Vegan, dairy-free, gluten-free.
I’m celebrating the end of summer with one of my favorite rainbow cherry tomato stuffed portobello mushroom recipes!
Fall officially starts this Thursday and I’m so ready!
It’s been getting harder and harder to find all of my favorite fruits and veggies like blueberries, blackberries, strawberries, and these lovely rainbow cherry tomatoes. Don’t you just love all the bright colors? I love looking at them, taking pictures of them, and especially eating them!
I got my mom hooked on the rainbow cherry tomatoes too after I shared my recipe for rainbow cherry tomato balsamic avocado toast a few months ago. I know this because she likes to send me pictures of her breakfast every morning. In case you didn’t know, my mom was the original food blogger! At least, that’s what we like to say! =)
My mom has been taking pictures of her food ever since I can I remember. When I was little, people would come up to us in restaurants and ask. “Do you work for a cooking magazine or the Food Network, why are you taking pictures of your food?” At the time, I was embarrassed and never wanted to take or pose for pictures but I guess it runs in my blood because I do the same thing now!
My mom always told me that if you take a picture first then you can remember it forever, otherwise, the details are forgotten as soon as you eat it. Before it was cool to Instagram your food pics, my mom was taking her roll of film to Eckerd Drugs, developing her pictures and scrapbooking them to show to her friends.
Rainbow Cherry Tomato Stuffed Portobello Mushroom Recipes
After I made these delicious stuffed mushrooms today, I sent a few pictures to my mom who instantly replied, “wow, pretty!” I also sent them to my dad, who responded with, “what is that”?
Typical. Oh, dad.
The flavors just go so well together that I had to stop myself from eating the fourth stuffed mushroom! Yes, that’s right. I ate three huge stuffed mushrooms because they were that darn delicious. Like, seriously mind-blowing. The roasted mushrooms, creamy pesto filling, and fresh tomatoes make this dish absolutely perfect!
Kitchen Tools You Need To Make Stuffed Portobello Mushroom Recipes:
- Baking tray
- Unbleached parchment paper (This is the brand I use and LOVE)
- Thin spatula
- Nutribullet blender
- Sharp paring knife
Pesto Cashew Cream Filling
I especially love the pesto cashew cream filling. It has a strong basil flavor and it’s super creamy! If you’ve been following along for the last few months, you’ve probably noticed my obsession with cashews! We’ve been trying to cut dairy out of our diet and I’ve been using raw cashews to make cashew cream sauce to recreate some of our favorite dairy-filled recipes.
I can’t decide when would be the best time to serve these stuffed mushrooms. I had them for dinner tonight, but I could have easily enjoyed leftovers tomorrow for breakfast or lunch. They would also make a delicious party appetizer, brunch dish, or healthy snack! You could also make a mini version of this recipe by using cremini mushrooms and just one cherry tomato!
I usually wait for a good sale price to stock up and buy them in bulk at my local health food store, but if I need them for a recipe and can’t wait for a good deal (like what happened today) then this is the organic/non-GMO brand of cashews that I buy.
How to Pick & Prepare Portobello Mushrooms
Portobello mushrooms are highly nutritious, low calorie, and have a meaty texture that’s perfect to substitute for burgers if you’re following a vegan diet.
Fun Fact – Did you know that cremini mushrooms are just baby portobello mushrooms? No wonder I always liked them better than white button mushrooms.
- Look for firm caps that aren’t bruised, shriveled, or slimy.
- Pick mushrooms that have small stems because you will remove them before cooking.
- Choose organic mushrooms that feel light (they contain a lot of water) because you usually pay per pound.
Should You Wash Your Mushrooms?
I know this topic is highly controversial because we’ve been taught that mushrooms will absorb any water they come into contact with and will turn into a mushy mess. But I just can’t brush off the dirt,
My opinion is, yes, you should wash your mushrooms. I just can’t brush off the dirt, I have to rinse the dirt off the mushrooms.
It has recently been proven that even if you soaked your mushrooms, they really don’t absorb that much water. I still wouldn’t recommend soaking them but I do rinse them under cool water and then lay them on a fluffy towel to absorb the leftover water. I’ve never had a problem with my mushrooms after rinsing them. What do you think?
More Vegan Mushroom Recipes You’ll Love!
Roasted balsamic portobello mushroom veggie wraps
Vegan jackfruit mushroom stroganoff
Roasted butternut squash & mushroom pitas
Balsamic mushroom pearl couscous
Roasted green beans & mushrooms
Rainbow Cherry Tomato Pesto Cream Stuffed Portobello Mushroom Recipes
Ingredients
Pesto Cashew Cream -
- 1/2 cup raw cashews
- 1/2 cup unsweetened coconut milk
- 1 garlic clove
- 1 cup loosely packed fresh basil leaves (about 10-15 medium leaves)
- Sea salt and pepper to taste
Stuffed Mushrooms -
- 4 large portobello mushrooms, stems and gills removed
- 2 + 1 Tbsps olive oil
- Sea salt and pepper to taste
- 1 pint rainbow cherry tomatoes, sliced in half
- Basil leaves for garnish
Instructions
- Add all the pesto cashew cream ingredients to a high powered blender. Blend on high until smooth and creamy. (I like to make the cream at least one hour before so I can put it in the fridge and let it thicken up.)
- Preheat the oven to 400 degrees.
- Remove the stems from the mushrooms. Use a sharp grapefruit spoon to scrape out the gills. Quickly rinse and dry the mushroom caps.
- Rub olive oil all over each mushroom cap. Season with salt and pepper.
- Fill each mushroom with 2-3 tbsp of pesto cashew cream. Top with sliced rainbow cherry tomatoes. Roast for 20 minutes.
- Garnish with fresh basil, serve hot!
