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Gallery Marinated Mushroom Caps Recipe Summary Servings: 4
Ingredients Ingredient Checklist Juice of 3 lemons, plus 1 tsp grated zest 6 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 teaspoon chopped fresh rosemary Sea salt 4 small portobello mushroom caps 1/2 cup raw cashews 1 ear corn, shucked (about 1 cup kernels) 1 cup baby spinach 2 scallions, sliced
Gallery Marinated Mushroom Caps
Recipe Summary Servings: 4
Gallery
Marinated Mushroom Caps
Marinated Mushroom Caps
Marinated Mushroom Caps
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- Juice of 3 lemons, plus 1 tsp grated zest 6 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1 teaspoon chopped fresh rosemary Sea salt 4 small portobello mushroom caps 1/2 cup raw cashews 1 ear corn, shucked (about 1 cup kernels) 1 cup baby spinach 2 scallions, sliced
Directions
In a bowl, whisk lemon juice and zest, oil, garlic, and rosemary. Season with salt. Arrange mushrooms, rounded side down, in a glass baking dish. Pierce each with the tip of a knife. Drizzle with marinade. Cover and refrigerate for at least 4 hours or up to overnight.
Soak cashews in warm water for 30 minutes. Drain. Pulse in a food processor with 1/4 cup water until smooth. (Add more water, for desired consistency.) Season with salt.
Spoon cashew puree into mushroom caps. Top with corn, spinach, scallions, and any remaining marinade.
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All Reviews for Marinated Mushroom Caps
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Marinated Mushroom Caps
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
