Miguel Mushrooms =)

I have such a treat for you today!

While at my Aim True YTT in California, I was constantly being inspired in so many ways. My teachers, everyone surrounding me, the meditations, practices & lectures...Every day was beautifully astonishing!

But then there were meal times. Breakfast, Lunch & Dinner were surprisingly...magical!

Our Chef on the Mayacamas Ranch, Miguel, is brilliant! I think I can speak for my Aim True YTT family when I say that if Miguel were to release a cookbook - we would be first in line to buy it & get it signed!

Every meal had the most supurb ingredients - I'm talking garden-fresh fruits & veggies. There was also a vegan/gluten free option offered at each meal!

Naturally, I would rush to my room after each meal to jot down what I had eaten, what ingredients I thought were in it & I always made sure I had a picture!

These mushrooms are no exception to the magic of Miguel! They are incredibley simple, yet perfect as the main dish, along side some freshly grilled veggies & a yummy salad. I made these my own & topped with some spinach & home made balsamic vinaigrette.

(Before I get you too riled up about these babies, I want to add that they are stuffed with a creamy cashew mixture, which requires 12-24 hrs for the cashews to soak!)

Without further adieu, here they are!

Stuffed Portobello Mushrooms

Inspired by the one & only - Miguel from the Mayacamas Ranch in Calistoga, CA

Ingredients

4 large portobello mushrooms, washed, de-stemmed, gills scraped out

2 Tbs olive oil + 2 Tbs olive oil + a few drizzles to brush onto Portobellos

1/2 white onion

2 cloves garlic

8 oz sliced mushrooms of your choice, washed and dried (I used white, but I think any type of mushroom would be delicious)

4.5 oz Litely Salted, (or Not Salted) Whole Cashews

2 tbs tamari + a few dashes to brush onto Portobellos

1/4 C Water or Vegetable Stock

Salt & Pepper

Directions

* Allow 12-24 hrs for the Cashews to soak in water. Place in a bowl & cover with a dish towel until you are ready to create this dish!

Preheat oven to 350 degrees

* With the portobello mushrooms in a bowl, use a basting brush to brush olive oil & tamari onto the portobellos. Dash with salt/pepper.

1. Chop onions (rough chop - we'll process them later!) & mince garlic.

2. Heat 2 tbs oil on medium heat in a skillet - Add the onion, garlic & sliced mushrooms. Saute for about 8 minutes - until mushrooms begin to soften. (Keep stirring to avoid burning garlic.)

3. Meanwhile - Put the soaked cashews in the food processor & puree until mostly smooth.

4. Add the mushroom/onion/garlic mixture, 2 tbs tamari, dash of salt & pepper - Pulse until mostly smooth (Allowing there to be little dices of onions). Add water or veg. stock & mix.

5. Transfer the Cashew Mixture to a bowl and add salt/pepper to taste. (The balsamic vinaigrette will add some flavor - don't fret!)

6. Place the Portobellos onto a pan lined with tin-foil & spoon the Cashew Mixture into each one.

7. Place in heated oven for 15-20 minutes, until slightly browned on top.

Balsamic Vinaigrette

1/4 C Balsamic Vinegar

2 tbs Olive Oil

1 Garlic Clove

2 Tbs Maple Syrup or Apple Sauce

1 Tbs Dijon Mustard

*Mix in a bowl, or shake up in a mason jar (This is my go to dressing - I always have some in my fridge!)

When mushrooms are done cooking - Plate up & top with spinach & balsamic vinaigrette (I love to massage the dressing into my greens)

Enjoy!

xoxo

#recipe