Stuffed Portobello Mushrooms

If you’re trying to go grain free then this is a great recipes!

Packed full of nutrients and low in fat, your body will love this delicious recipe.

Serves: 3 Time: 30-40 minutes

You will need:

1kg potatoes, washed, scrubbed, and diced

2 red capsicams, sliced

1 red onion, sliced

2 cloves garlic, finely chopped

1 tsp maple syrup

1 tbsp tomato paste

8 portobello mushrooms

1 tsp smoked paprika

1 tsp cumin

½ tsp turmeric

1 tsp coriander

Cashew cream:

½ cup cashews

¼ cup water

1 sprig rosemary, reserving a few for garnish

1 clove garlic

½ lemon, juiced

What to do:

Put a small pot of water to boil and place potatoes in a steam basket and steam until soft, roughly 10 minutes or so.

While potatoes are cooking, heat a large frying pan on medium heat and sweat the onions with maple syrup until translucent.

Add garlic for a minute before adding your capsicams. Cook for a few minutes and add your spices along with the tomato paste.

Cook until soft and set aside.

Once potatoes are ready, place them in a bowl along with the capsicam mixture and stir to combine.

In the same frying pan, cook the mushrooms for 3 minutes on one side and flip. Cook until softened.

In the meantime, to make your cashew cream, place all the ingredients in a high speed blender until smooth and creamy.

To assemble, place capsicam mixture to fill the mushrooms and top with a good dollop of cashew cream with a few rosemary leaves.

Buon appetite!

Have you tried stuffed mushrooms before? Mushrooms are my favourite so I love using them any way I can!