About a week before school started my mom came to town and we went to Glacier National Park. Despite it getting down into the 40s one of the nights, it was such a blast! I couldn't believe how beautiful it was there.
And finally, I went and crashed a few weddings with this lovely lady.
And now for a recipe. ***Warning: This is very garlicky, which I'm all for, but not everyone has a garlic obsession like I do.
You can find the original recipe here.
Ingredients
Cashew Ricotta:
- 2 cups raw cashews, soaked at least 4 hours
- Juice of 1 lemon
- 3 large garlic cloves
- 6 tablespoons nutritional yeast
- 1 teaspoon miso paste
- 1 teaspoon tamari
- 2 teaspoons ground basil
- 2 teaspoons ground oregano
- 1-2 tablespoons water (if needed)
Stuffed Mushrooms:
- 5 cups fresh spinach, roughly chopped
- Cashew ricotta
- 1/2 cup cooked quinoa
- 6 portobello mushroom caps
- 1 jar tomato sauce
- Nutritional yeast/cashew crumbles for topping
-Fresh basil (optional)
Instructions:
1. Preheat oven to 350 degrees.
2. In a food processor, blend the ricotta ingredients until smooth and creamy. It should resemble a soft ricotta. Transfer ricotta to a bowl and set aside.
3. Heat a skillet over medium heat. Add spinach and cook until just wilted (either use a little water or oil to help it along if needed). Remove from heat and press any liquid out of the spinach that might have collected in the pan.
4. Add spinach and quinoa to the bowl with the ricotta and stir together until combined.
5. Remove the stems and scrape the gills out of the mushroom caps. This part is my least favorite. Line a baking pan with half of the sauce then arrange mushrooms in the pan. Evenly divide the ricotta spinach mixture between the mushroom caps. Top each with sauce and bake for 30-35 minutes until mushrooms are tender.
6. Let sit for 5 minutes then transfer to serving plates and garnish with cashew crumbles and basil.
7. Enjoy!
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