Makes about 3 servings
CASHEW CHEESE INGREDIENTS (makes about 3 cups)
2 cups cashew or raw cashew pieces
1 cup water
1 tablespoon nutritional yeast
1 tablespoon lemon juice
Salt or soy sauce to taste
MUSHROOM AND STUFFING INGREDIENTS
6 baby bella or one portobella mushrooms
3 teaspoons lemon juice
2 teaspoons olive oil
pinch of salt
3 cups spinach leaves
1.5 cups chopped tomato or 1/4 cup minced sun dried tomato
1/4 cup minced onion or 1/2 cup green onion, chopped
1 teaspoon dried oregano
Optional: soak cashews in water from anywhere from 1 to 24 hours before using. Use the reserved water for the cheese and pour off any extra or use in soup, water the plants with it, etc. This makes a smoother cheese if you don’t have a high-powered blender. Marinate mushrooms by putting them into a bag with lemon juice, salt, olive oil and sealing the bag after you push out as much as the air as possible.
Make the cashew cheese by blending all of the cashew cheese ingredients in a blender until it is thick and resembles hummus.
Chop spinach, tomato, onion, and oregano and fold them into the cashew cheese. Stuff the marinated mushrooms by cutting out the center and spooning cheese all around.