Anirushkas

Ingredients:

• 4 Portobello mushrooms
• 1 garlic clove, peeled and minced
• 2 tbsp olive oil (plus more for brushing)
• 1 cup raw cashews (soaked for 4–6 hours, then drained)
• 1 tbsp white wine vinegar
• 1 tbsp fresh lemon juice
• 1/2 tbsp Dijon mustard
• Salt to taste
• 2 tbsp green pesto (store-bought or homemade)
• Italian herb seasoning (for garnish)

Instructions:

Preheat the Oven:
Preheat your oven to 180°C (356°F).

Prepare the Mushrooms:

• Gently remove the stems from the Portobello mushrooms using a knife.
• In a small bowl, mix the minced garlic with 2 tbsp olive oil.
• Brush this garlic-infused olive oil all over the mushrooms.
• Place the mushrooms on a baking tray and bake in the preheated oven for 10-15 minutes or until softened.

Make the Cashew Cream:

• In a blender, combine the soaked cashews, white wine vinegar, olive oil, lemon juice, Dijon mustard, and a pinch of salt. Add 1-2 tbsp of water if needed.
• Blend until smooth and creamy. Adjust salt and lemon juice as needed to balance the flavours.

Assemble the Stuffed Mushrooms:

• Once the mushrooms are baked and tender, remove them from the oven.
• Fill each mushroom cap with a generous dollop of the cashew cream.
• Add a layer of green pesto on top of the cream.

Garnish and Serve:

• Sprinkle Italian herb seasoning over the stuffed mushrooms for garnish.
• Serve warm as an appetiser or a side dish.