Marinated Portobellos With Cashew Cheese and Pesto
Vegan; Makes 3 servings; Gluten Free
This recipe takes a little bit of prep, but it's SO worth it! From the cashew cream (soaking the cashews), to making the pesto~ the prep is easy and the presentation is a beauty for any table.....
For the Mushrooms:
1/2 Tbsp./tsp. vegetable oil
1/4 cup soy sauce or tamari (use gluten free)
1 Tbsp. balsamic vinegar
2 cloves garlic, crushed
1 tsp. dried basil
6 portobello mushrooms, stems removed
1. Combine all ingredients, except for the mushrooms, in a bowl and mix well.
Coat each portobello with the mixture, and then place on a plate. Pour the remaining mixture over the mushrooms. Set aside until ready to bake.
2. Preheat the oven to 400°F.
3. Line a baking sheet with tin foil, place the mushrooms on the pan, and bake for 10 minutes. Flip and bake for an additional 10 minutes.
4. Remove mushrooms from the oven, fill with cashew cheese (recipe in blog), and top with pesto (recipe in blog). Bake for an additional 5 minutes.
For the Cashew Cream~ See Recipe in Blog....
For the Basil Pesto~ See Recipe in Blog....
Found and modified from PETA