Creamy Lemon Herb Mushrooms

Delicious mushrooms stuffed with a rich combination of cashew cream and fresh lemon and herbs make for a truly satisfying appetizer perfect for picnics, BBQs or an easy evening side dish.

24 large cremini mushrooms, washed and stems removed
1 and 1/2 cups of unsalted cashews, soaked in water for a minimum of 4 hours
1/4 cup of almond milk
2 cloves of garlic, grated on microplane
juice of one small lemon
1 teaspoon of lemon zest
1 tablespoon of olive oil
1 tablespoon of fresh chopped chives
1 tablespoon of fresh chopped dill
2 tablespoons of fresh chopped parsley
1/4 teaspoon of salt
1/2 teaspoon of pepper

View the full recipe at The Fig Tree →