SERVES: 4 to 5 | PREP TIME: 20 minutes | COOK TIME: 15 minutes
Ingredients
1 (16-ounce/455-gram) package frozen spinach, thawed and drained
2 (14-ounce/396-gram) cans quartered artichoke hearts, roughly chopped
coarse sea salt and freshly ground black pepper, to taste
1 cup (140 grams) roasted and unsalted cashews
3 tablespoons extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried basil
¼ teaspoon cayenne pepper
4 or 5 portobello mushroom caps (about 12 ounces/340 grams), stems removed
Process
- Preheat the oven to 350°F (175°C).
- Combine the spinach and artichokes along with a sprinkle of salt in a large saucepan and set over medium heat to heat through.
- Place the cashews in a food processor and grind until they have broken down into a texture similar to a coarse meal. Then add the olive oil, garlic and onion powders, basil, cayenne pepper, and salt and pepper and puree until smooth.
- Add the cashew mixture to the saucepan with the spinach mixture and mix well. Reduce the heat to low and heat briefly to warm through. Fill the portobello mushroom caps with the filling. Place the mushroom caps on a rimmed baking sheet and bake for 15 minutes.
