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Cashew Ricotta Stuffed Grilled Portobellos

What I changed:

  • Made the Eating Well recipe vegan with Simple Veganista's cashew ricotta recipe

  • Replace Parmesan with nutritional yeast

Tip for pleasing meat eaters and pescetarians: sear up some scallops and serve them on top along with the greens or push the greens to the side.

Husband's response: "This is restaurant quality... this might be the best shit we've ever made."

Cashew Ricotta Stuffed Grilled Portobellos

Sources: Eating Well & Simple Veganista | Serves: 4 'shrooms

Time: 30 min + overnight chill time for the cheese


Cashew Cheese

1 1/2 cups raw #cashews, quick soaked in boiled water for 10-15 min

1/2 cup water

1 tbsp apple cider vinegar

2 tbsp nutritional yeast

1 small garlic clove

1/2 tsp onion powder

S&P, to taste


4 large portobello #mushrooms, de-stemmed and de-gilled

3 tbsp EVO, divided

1/2 tsp each S&P

1 cup vegan ricotta cheese

1/4 cup fresh basil, chopped (I used Gourmet Garden's basil paste instead)

1/4 cup nutritional yeast

3 cups greens

1/2 cup chopped sun-dried tomatoes

2 tbsp lemon juice


Make the cashew cheese the night before! Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. If you'd like, add the additional basil, nutritional yeast, and S&P as well. Put in the fridge.

The next day, preheat your grill to medium high heat.

Brush mushrooms with 1 tbsp EVO and 1/4 tsp S&P. Grill gill side up for 5 minutes. Flip and grill another 6-10 minutes.

While the mushrooms cook, mix vegan ricotta with basil, nutritional yeast, and 1/4 tsp each S&P in a small bowl. (I just went ahead and blended all this ahead of time when I made the vegan ricotta).

Remove the mushrooms from the grill and pat dry. Scoop the ricotta onto the gill side of each mushroom. Return to the grill with the filling side up and grill another 5-7 minutes.

While the stuffed mushrooms are grilling, mix the greens, tomatoes, remaining EVO and lemon juice is a medium bowl.

Remove mushrooms from the grill. Top with some salad. Enjoy!


I've been neglecting this section for quite some time, and my jeans are not happy about that. Let's get on track!

What I ate and drank today

3 cups of coffee

5.5 glasses of water (hopefully at least one more before bed)

Peanut butter hummus toast with dried cranberries

Chilled zucchini-avocado soup

1 gala apple

2 big mushrooms for tonight's recipe


~9,000 steps

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