Stuffed portobello mushrooms with roasted garlic sauce
Prep
30 min
Cook
15 min
Serves
4
Skill
Vegetarian
Prep
30 min
Cook
15 min
Serves
4
Skill
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
Nutrition per serving
1030 kJ
energy kj
10 g
protein
3 g
saturated fat
5.7 g
dietary fibre
14 g
carbohydrate
2 g
sugars
130 mg
sodium
Method
- Preheat the oven to 200°C.
- 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.
- 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.
- Spoon the brown rice and kale mixture into the mushroom caps, pressing it down firmly. Drizzle olive oil over the stuffed mushrooms.
- Place the mushrooms in the preheated oven and bake for 15 minutes, or until the mushrooms are tender and the filling is crispy.
- 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.
- Once the mushrooms are done, remove them from the oven and allow them to cool for a few minutes.
- Serve the stuffed mushrooms with a drizzle of sauce. Garnish with fresh parsley if desired.
- 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
Nutrition per serving
1030 kJ
energy kj
10 g
protein
3 g
saturated fat
5.7 g
dietary fibre
14 g
carbohydrate
2 g
sugars
130 mg
sodium
- Preheat the oven to 200°C.
- 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.
- 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.
- Spoon the brown rice and kale mixture into the mushroom caps, pressing it down firmly. Drizzle olive oil over the stuffed mushrooms.
- Place the mushrooms in the preheated oven and bake for 15 minutes, or until the mushrooms are tender and the filling is crispy.
- 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.
- Once the mushrooms are done, remove them from the oven and allow them to cool for a few minutes.
- Serve the stuffed mushrooms with a drizzle of sauce. Garnish with fresh parsley if desired.