Portobello mushrooms stuffed with spinach and tomatoes—the perfect dish for a light spring dinner
Ingredients (for 2 persons)
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4 large portobello mushrooms (washed and with stems removed).
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100 g cashews (soaked for a couple of hours).
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50 ml water.
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2 tablespoons made with organic coconut butter.
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2 handfuls spinach sprouts.
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8 cherry tomatoes (chopped).
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1 handful cilantro leaves.
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2 pinches of salt.
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1 pinch black pepper.
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Preparation
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Prepare the mushrooms: Wash the portobello mushrooms, remove the stems, and place them on a large plate (for a lightly cooked version, bake for 5 minutes a 180°C).
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Beat the filling: Add the drained cashews to the 50 ml water, a pinch of salt, and coconut oil in a blender until a smooth batter forms.
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Stuffing the Portobello mushrooms: Use a spoon to evenly distribute the cashew cream into the cavity of each mushroom.
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Add the tomato: Dice the cherry tomatoes into small cubes and spread them over the layer of cashew cream.
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Process the green: Chop the spinach shoots together with the cilantro, add a pinch of salt to the blender to combine, and spoon this mixture over the tomatoes.
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Season and serve: Finish the dish by sprinkling a pinch of ground black pepper on top just before serving.
«Cashews provide healthy fatty acids and magnesium, an essential mineral that contributes to muscle relaxation and the proper functioning of the nervous system. Keeping muscles relaxed, especially in the paravertebral area, is key to maintaining optimal posture and preventing back pain.» — Dr. Marc Bony
