Vegan Stuffed Portobello Mushrooms

Vegan stuffed portobello mushrooms are a low-calorie meal that's definitely not low on flavor! The combination of baked mushrooms filled with creamy pesto cashew cream and juicy cherry tomatoes is extremely satisfying and delicious!

Course Dinner

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 173kcal

Author Stacey Eckert

Equipment

Small Pan
Small Blender Cup
Blender
Large Baking Tray

Ingredients

Pesto Cashew Cream -

½ cup raw cashews
12-15 medium fresh basil leaves (about 1 cup loosely packed fresh basil)
1 garlic clove
⅛ tsp Himalayan pink sea salt more to taste
⅛ tsp black pepper
1 tbsp lemon juice
⅓ cup unsweetened coconut milk (from a carton) or water

Stuffed Mushrooms -

3 large portobello mushrooms
pinch sea salt and black pepper
1 pint rainbow cherry tomatoes halved
3 medium fresh basil leaves (for garnish)

Instructions

Preheat the oven to 400 degrees.
Boil the cashews in water for 10 minutes. Drain the water and add the cashews to a small blender cup.
Add the fresh basil, garlic clove, salt, black pepper, unsweetened coconut milk and lemon juice to the blender cup with the cashews and blend on high until the sauce is smooth and creamy.
(If you have trouble blending the ingredients because the sauce is too thick, add one tbsp at a time more of coconut milk (or water) until you reach the desired consistency.)
Remove the stems from the mushrooms and use a grapefruit spoon to gently scrape out the gills. Quickly rinse the mushroom caps with cool water and then dry them with a towel.
Arrange the mushroom caps on a parchment paper lined baking tray. Season each mushroom on the inside of the cap with a scant pinch of sea salt and black pepper.
Depending on how big each mushroom is, fill each cap with 2-3 tbsp of the pesto cashew cream sauce and then top with halved cherry tomatoes. Don't be skimpy on the tomatoes, fill in all the gaps! Roast the mushrooms for 20-25 minutes.
Garnish with more fresh basil and enjoy!

Notes

Pick out large portobello mushrooms that feel firm and have smooth skin and the edges are intact.
Don't substitute dried basil, it's important that you use fresh basil for flavor, color, and texture of the pesto cashew sauce.
To save time, place all of the cherry tomatoes on a small plate and then place a second small plate on top of the tomatoes. Place your hand gently on the top plate and press down lightly. Use your other hand to slide a sharp knife through the center of the two plates to cut all of the tomatoes at once!
Store the leftovers in the fridge for 2-3 days or freeze it for a future meal.

Nutrition