Ingredients

The following ingredients have 6 Servings
  • for the cashew ricotta:
  • 2 cups raw cashews (soaked at least 4 hours)
  • Juice of 1 lemon
  • 3 large garlic cloves
  • 6 tablespoons nutritional yeast
  • 1 teaspoon miso paste
  • 1 teaspoon wheat free tamari
  • 2 teaspoons ground basil
  • 2 teaspoons ground oregano
  • 1 - 2 tablespoons water (if needed)
  • for the stuffed mushrooms:
  • 5 cups fresh spinach (roughly chopped)
  • Cashew ricotta
  • 1/2 cup cooked quinoa
  • 6 portobello mushroom caps
  • 1 jar tomato sauce
  • Nutritional yeast/cashew crumbles for topping
  • Fresh basil (optional)

Instruction

  • Preheat the oven to 350ºF.
  • In a high powered blender (or food processor), blend the ricotta ingredients until smooth and creamy. It should resemble a soft ricotta. Transfer ricotta to a bowl and set aside.
  • Heat a skillet over medium heat. Add spinach and cook until just wilted (either use a little water or oil to help it along if needed). Remove from heat and press any liquid out of the spinach that might have collected in the pan.
  • Add spinach and quinoa to the bowl with the ricotta and stir together until combined.
  • Remove the stems and scrape the gills out of the mushroom caps. Line a baking pan with half of the sauce then arrange mushrooms in the pan. Evenly divide the ricotta spinach mixture between the mushroom caps. Top each with sauce and bake for 30 - 35 minutes until mushrooms are tender.
  • Let sit for 5 minutes then transfer to serving plates and garnish with nutritional yeast and basil (if using).