Infected Mushroom? Infected with DELICIOUSNESS!
I apologise. We haven’t even quite reached the halfway point in MoFo and I’m already getting a bit loopy. Perhaps I was a bit ambitious in aiming for a new recipe every single day. Regardless, I’m here now, and I have a recipe for you.
Have you noticed my posts are getting less and less talk? I’ve been spending too much time cooking and browsing the blogroll, and so by the time I get around to actually making my own posts, I just want to get them out there.
Stuffed Mushrooms with Pesto Cashew Cheese
12 – 18 button mushrooms (depending on size)
1 recipe of cashew cheese
3 cloves garlic
1/3 cup walnuts, toasted
Juice of half a lemon
3/4 cup basil
2 Tbsp olive oil + extra for brushing
Salt and Pepper
1 Tbsp pinenuts, toasted
Preheat oven to 180C.
Carefully remove stems from mushrooms and lay mushroom caps upside down on a lightly greased tray.
To make your pesto, place garlic, walnuts, lemon, basil, oil and salt and pepper in a blender, and blend until combined. If more liquid is needed, add water 1 tablespoon at a time.
Prepare cashew cheese and place in a bowl. Add pesto and stir through.
Fill each mushroom with pesto mix, then brush the mushroom flesh with a little oil.
Bake for about 20-25 minutes, until mushrooms are tender and the pesto begins to look a little golden.
Serve on some rocket (straight from your parents’ garden!) and cherry tomatoes to brighten the plate up. Garnish with toasted pine nuts.