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Stuffed portobello mushrooms with roasted garlic sauce

Serves: 4
Prep: 30
Cook: 15

    These easy stuffed mushrooms are loaded with a delicious mix of brown rice, kale and Italian herbs. Slice and scoop up the divine cashew cream garlic sauce for a mouth-watering bite, that is also packed with protein and fibre.

    Ingredients

    • 4 large portobello mushrooms
    • 1 cup cooked brown rice
    • 1 cup kale, finely chopped
    • 1 tsp Italian mixed herbs
    • 1/2 tsp garlic powder
    • 1 tbsp olive oil

    Cashew cream roasted garlic sauce:

    • 1/2 cup raw cashews, soaked in water for 30 minutes
    • 1/4 cup water
    • 2 cloves garlic
    • 1 tbsp Parmesan cheese, grated
    • 1 tbsp lemon juice

    Optional garnish:

    • Chopped fresh parsley

    Method

    1. Preheat the oven to 200°C.
    2. Place the garlic cloves on a baking sheet. Drizzle them with a little oil and bake for 15-25 minutes depending on the size of the cloves.
    3. Remove the stems from the portobello mushrooms and gently scrape out the gills using a spoon. Chop these discarded parts finely and add in a mixing bowl with brown rice, kale, Italian mixed herbs, garlic powder. Mix well to combine and season to taste. Place the scooped-out mushrooms on a baking sheet lined with parchment paper.
    4. Spoon the brown rice and kale mixture into the mushroom caps, pressing it down firmly. Drizzle olive oil over the stuffed mushrooms.
    5. Place the mushrooms in the preheated oven and bake for 15 minutes, or until the mushrooms are tender and the filling is crispy.
    6. While the mushrooms are baking, prepare the cashew cream roasted garlic sauce. Drain the soaked cashews and add them to a blender along with water, roasted garlic, Parmesan cheese and lemon juice. Blend until smooth and creamy.
    7. Once the mushrooms are done, remove them from the oven and allow them to cool for a few minutes.
    8. Serve the stuffed mushrooms with a drizzle of sauce. Garnish with fresh parsley if desired.

    Tips

    • To save time, you can cook the quinoa and roast the garlic in advance and store them in the refrigerator until ready to use.
    • Double the recipe and freeze the extra stuffed mushrooms for later. Simply wrap them individually in foil or place in an airtight container before freezing. They are ideal to pull from the freezer for a quick mid-week dinner for one.
    • swap it: There are plenty of swaps you can make in this recipe to suit your taste and ingredients. For a cheesier sauce add an extra tablespoon of Parmesan cheese or nutritional yeast, swap kale with spinach and swap portobello mushrooms for any large flat mushrooms.

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