Ingredients: |
Ingredients: 1 c. raw cashews, plus 3 T. chopped fine and toasted (for tops, pre cooking)
24 (2 in. wide) white mushrooms, stemmed
1/4 c. extra-virgin olive oil
ghee
kosher salt and pepper
1 onion, chopped fine
2 garlic cloves, minced
1 t. minced fresh thyme or 1/4 t. dried
6 oz. (6 cups) organic baby spinach
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Directions: |
Directions:Bring 4 cups of water to a boil in a medium saucepan over medium-high heat. Add cashews and cook until softened, about 15 minutes. Drain and rinse well.
Toss mushroom caps with 2 T. olive oil and season with salt and pepper. Lay mushrooms gill side down on a plate lined with 2 layers of coffee filters. Microwave mushrooms until they release their moisture and shrink in size, about 10 minutes. Flip caps gill side up and transfer to a work surface.
Sauté onion in olive oil and ghee, season with salt and pepper. Cook the onions over medium heat until softened and lightly browned, about 5-7 minutes. Stir in garlic and thyme. Stir in spinach, a handful at a time, and cook until it is wilted and dry, about 4 minutes, then remove from heat.
Process boiled cashews and 2 T. olive oil in food processor until smooth, about 2 minutes. Add spinach mixture and pulse until spinach is coarsely chopped, about 10 pulses. Season with salt and pepper to taste. Spoon spinach mixture into mushroom caps. Scoop remaining mixture into spinach balls. You can freeze the mushrooms at this point. When ready to eat, cook frozen as directed. Cooking time will be increased for frozen mushrooms.
Preheat oven to 450º, bake until heated through, 10-12 minutes. |
This recipe for Spinach & Cashew Stuffed Mushrooms is from