Stuffed Portabella Mushrooms Raw Vegan
Elevate your plant-based dining experience with these vibrant, flavor-packed Stuffed Portabella Mushrooms! This raw vegan recipe features tender, earthy mushroom caps brimming with a luscious, silky cashew cream infused with garlic, lemon juice, and nutritional yeast for a cheesy, umami kick. Fresh zucchini, spinach, and cherry tomatoes add refreshing bursts of flavor and texture, while a sprinkle of parsley ties it all together. With no cooking required and just 30 minutes to prepare, this wholesome, gluten-free dish makes the perfect appetizer, light lunch, or beautiful centerpiece for any occasion. Impress your guests with this nutrient-packed, guilt-free recipe that’s as stunning to present as it is delicious to devour!
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Recipe Information
Ingredients
- 4 pieces Large portabella mushrooms
- 1 cup Raw cashews
- 0.5 medium Zucchini
- 3 tablespoons Lemon juice
- 2 tablespoons Nutritional yeast
- 1 small Garlic clove
- 0.5 teaspoons Sea salt
- 2 tablespoons Fresh parsley, chopped
- 0.25 cup Water
- 0.25 cup Cherry tomatoes, diced
- 0.25 cup Spinach, finely chopped
- 1 tablespoon Olive oil
- 0.25 teaspoons Black pepper
Instructions
Clean the portabella mushrooms by gently removing the stems and scraping out the gills with a spoon. Wipe the mushroom caps with a damp paper towel to remove any dirt.
Soak the raw cashews in warm water for at least 20 minutes to soften them, then drain and set aside.
In a blender or food processor, combine the soaked cashews, zucchini (chopped into smaller pieces for blending), lemon juice, nutritional yeast, garlic clove, sea salt, and water. Blend until you achieve a smooth, creamy consistency. Scrape down the sides of the blender as needed.
Transfer the cashew cream into a mixing bowl. Fold in the chopped parsley, diced cherry tomatoes, finely chopped spinach, and a dash of black pepper. Mix until well combined.
Brush the inside of each mushroom cap with a small amount of olive oil to enhance the flavor and texture.
Spoon the cashew filling mixture generously into each mushroom cap, spreading it evenly.
Garnish with additional chopped parsley or cherry tomato slices, if desired.
Serve immediately as a fresh, raw dish, or allow the flavors to meld for 10-15 minutes before serving. Enjoy!
Nutrition Facts
Calories |
821 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2162 mg | 94% | |
| Total Carbohydrate | 72.7 g | 26% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 24.2 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 118 mg | 9% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2954 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
