Tangy and rich, warm, and creamy, a stuffed portabella is a fantastic dinner, especially nested in a pile of golden quinoa. Balsamic and oregano are the perfect compliments to a creamy center of cashew cream.
Stuffed Portabella Mushroom Caps
2 portabella mushroom caps
1/4 cup raw cashews
1/4 cup cubed tofu
3 Tablespoons water
sprinkle of oregano and parsley
2 Tablespoons balsamic vinegar
1 clove garlic, minced
salt and pepper to taste
With a spoon, gently remove the stem and scoop the ribs out of each mushroom, place into your food processor. Sprinkle the mushrooms with balsamic and place in a casserole dish. Combine mushroom guts with cashews, tofu, herbs, garlic, water, salt, and pepper in a food processor. Spoon mixture into the mushroom caps. Bake on 350 for 15-20 minutes, or until the bellas are slightly wrinkly and bubbly.
I topped our bellas with some caramelized onions finished with a balsamic reduction. Just caramelize onions and add balsamic and let it all reduce over low heat. Serve with a delicious salad and a nest of freshly steamed quinoa.