MARINATED MUSHROOM CAPS
Meaty vegetables, like portobello mushrooms, can make a light, satisfying dinner, even for those with bigger appetites.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 296 g, Fat 25 g, Fiber 3 g, Protein 5 g, Sodium 18 g
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