Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 2 Servings

A dairy free, quick to make, restaurant-style cheesy creamy stuffed mushrooms. Mushrooms usually give out a lot of water while cooking. Baking them helped to retain the moisture and still give it a good texture. Baking at high temperatures is not exactly an ideal cooking method but can be used occasionally to bring in variety to tatse and texture. 

Ingredients

• Button mushrooms: 250 gm
• Cashews: ½ cup (soaked for 4-6 hours)
• Onions: ½ cup (chopped)
• Garlic: 2-3 cloves
• Pepper powder: 1 tsp
• Mixed herbs/ oregano: 2 tsp
• Rock Salt: To taste

Method

• Choose button mushrooms that are big in size. Wash clean and separate the stems carefully.
• Chop the stems.
• Drain and rinse the soaked cashews and blend them into a thick smooth paste with as less water as you can.
• Sauté garlic and onions with a little salt and a couple of teaspoons of water. When translucent add the chopped mushrooms stems and continue to sauté for a few minutes until the stems are almost cooked.
• Add cashew paste, pepper, herbs, salt to taste and stir well until well combined.
• Spoon the filling onto the mushrooms.
• Bake in anoven at 180 deg for about 10- 12 minutes or in an air fryer. You may need to bake longer if the mushrooms are thicker.

Eating guide

• Food Group: Vegetables
• Mushrooms add variety to the texture of foods we eat.
• Combined with onions and cashew they make for a wholesome snack to curb cravings.
• Cashew cream adds to the high satiety index.

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