Ingredients:
· 1 cup raw cashews, soaked overnight or for at least 1 hour
· 450 g mushrooms, clean them, remove the stems and then chop them
· 1/2 cup onion, finely chopped
· 2 cloves garlic, finely chopped
· 2 teaspoons dried rosemary
· 1/2 teaspoon red pepper
· 2 cups spinach, chopped
· 1/2 teaspoon turmeric
· 1/4 teaspoon of Himalayan salt
· to taste, ground pepper
Preparation:
Preheat the oven to 180°C and line a baking tray with baking paper. Over medium heat, sauté the onion until translucent, then add the chopped mushroom stems and finally the garlic, stirring constantly. Add the rosemary and sweet pepper and stir. Remove from heat and stir in the spinach.
Blend cashews, turmeric, salt, pepper and add half a cup of water. Blend in a blender or food processor until smooth. Add water if necessary. Stir in the sautéed vegetables with the cashews and mix well.
Fill each mushroom with an equal amount of the mixture and arrange on a baking sheet. Bake for 20 minutes and serve hot.
