Stuffed Coriander Mushrooms

vegan-coriander-mushrooms
This is originally a recipe I developed for Pinto Magasin last year. It’s a perfect Easter brunch recipe and a must for any mushroom lovers. The cashew filling becomes crunchy while baked in the oven which is a perfect addition to the soft mushroom. It’s a simple and very fitting recipe for Easter.

Stuffed coriander mushrooms
Serves 4
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Ingredients
  1. 8 pcs large button mushrooms
  2. 3 dl raw cashews, to soak
  3. 0.5 dl of water.
  4. 2 cloves of garlic
  5. 2 tbsp olive oil
  6. 2 tbsp fresh lemon juice
  7. 1 pc lemon
  8. 1 bunch fresh cilantro
  9. herbal salt
  10. sea salt
Instructions
  1. Rinse cashew nuts and soak the nuts in a bowl of water overnight.
  2. Add nuts, garlic, lemon juice, herbal salt and cilantro in a food processor. Blend until smooth.
  3. Add water and olive oil while the food processor is still running. Continue to mix until you get a smooth and firm mixture.
  4. Taste the mixture and add more salt or lemon if preferred.
  5. Brush the mushrooms to remove any dirt.
  6. Remove the foot from the cap of each mushroom.
  7. Place the mushroom caps on a baking tray covered with baking paper.
  8. Add the filling into the mushrooms. Squeeze lemon juice over each mushroom and
  9. bake in the oven for about 15-20 minutes at 225 degrees C. (Depending on size, keep an eye on the mushrooms while in the oven).
  10. Sprinkle a little sea salt over the mushrooms prior to serving.
Elegantly Vegan http://elegantlyvegan.com/wpui/
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3 Responses to Stuffed Coriander Mushrooms
  1. […] April 12, 2014 Sam Leave a comment Stuffed Mushrooms A perfect Easter Brunch recipe with soft mushrooms contrasted with a crunchy cashew, coriander filling. For full “Stuffed Mushrooms” recipe click here […]

  2. deliciosoy vegetariano says:

    Yum I’ve been experimenting lately with cashew “cheeses” and the like so this has to go on my list of must tries.

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