Broccoli and Cashew Cheese Stuffed Portobello Mushrooms

These savory portobello mushrooms are generously filled with a creamy cashew-based cheese and vibrant broccoli, offering a delightful plant-based alternative. Perfect for a hearty dinner with Mediterranean flair.

Ingredients

• 4 large portobello mushrooms, stems removed
• 1 cup broccoli florets, finely chopped
• 1 cup cashews, soaked overnight
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a food processor, combine soaked cashews, nutritional yeast, lemon juice, garlic, smoked paprika, salt, and pepper. Blend until smooth.
3. In a mixing bowl, combine the cashew cheese with chopped broccoli.
4. Brush olive oil on both sides of the portobello mushrooms and place them on a baking sheet.
5. Fill each mushroom cap with the broccoli-cashew cheese mixture.
6. Bake in the preheated oven for 25-30 minutes, until the mushrooms are tender and the cheese is slightly golden.
7. Garnish with fresh parsley and serve warm.

Health Benefits

• High in antioxidants from broccoli
• Good source of plant-based protein from cashews
• Rich in vitamins and minerals
• Anti-inflammatory properties from garlic
• Heart-healthy fats from olive oil

Nutrition Facts

Calories: 370 | Protein: 12g | Carbs: 25g | Fat: 27g | Fiber: 5g | Sugar: 3g