I kind of made this by accident on Friday and it ended up being so yummy that I attempted to recreate it tonight. Basically, I wanted to make stuffed portobello mushrooms to use up the left over cashew cheese I had on hand from the week before. Also on hand was a delicious cheesy blend of nutritional yeast and hemp seeds that I grabbed from a new vegan recipe book I purchased called Power Plates (highly recommend). I used this to top the cashew cheese stuffed mushrooms.  

There were lots of greens in my fridge that needed to be used (doubled up by accident — went farmers market shopping, forgetting that I had a local CSA box delivery coming!). The greens ended up being the bed for the mushrooms. 

The result from wanting to use ingredients out of the fridge ended up being so good that I went back to the grocery store to grab the same ingredients in order to recreate it again tonight!

This dinner is perfect for a beautiful summer evening — it's light and refreshing, packed with light and natural whole-food plant-based energy. It's also rich in so many nutrients — iron from the spinach, protein from the cashews and nutritional yeast, omega 3's from the hemp seeds and walnuts, B-vitamins from the mushrooms, plus fiber from ALL of it!

It looks like a lot at first glance, but if you make the cashew and nutritional cheeses ahead of time (and they are very easy to make), it's really very simple and quick! Let me know what you think...

Oh! Corn is not included in the recipe but we had a couple of cobs left over that we added to the dish so you'll see it in the pics. It actually brought some nice flavor. If you have corn, add it! But it's not necessary to make the dish yummy.

Cashew Cheese


  • 1 c raw cashews, soaked for 2-4 hours or overnight, drained and rinsed (make sure the cashews are all completely covered with water)
  • 2 Tbsp nutritional yeast
  • squeeze of 1 lemon
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/8 - 1/4 c water as needed

Place all of the ingredients except the water in a food processor. Pulse to blend until creamy. Add water as needed for your desired consistency. (I added about 1/4 cup.) Store in a container in the fridge for later use. 

Nutritional Yeast Cheese

  • 1/3 c nutritional yeast
  • 1/3 c hemp seeds

Blend together in a grinder or food processor for about 10-20 seconds. Store in a container in the fridge for later use. 


  • 2 Portobella mushrooms
  • 1/4 c olive oil
  • 4 Tbsp balsamic vinegar 
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • red pepper flakes (optional) 

*reserve 4 Tbsp of the dressing 

  1. Preheat oven to 400 degrees.
  2. Place the mushrooms in a baking dish or on a baking sheet, gills facing up.
  3. Mix all other ingredients together in a small bowl.
  4. Pour all but 4 Tbsp of the mixture onto top of the mushrooms. The mixture will spill over onto the sheet or baking dish — that's okay! Use a marinating brush to coat the outside of the mushroom.
  5. Marinate for two hours (p.s. I added the olive oil/balsamic mixture just before cooking for the first round and it was still delish — just in case you forget to marinate ahead of time.)
  6. Scoop 2 heaping Tbsp cashew cheese and spread evenly on top of each of the mushrooms (2 Tbsp cashew cheese per mushroom.)
  7. Sprinkle 1 Tbsp nutritional yeast cheese on top of the cashew cheese (1 Tbsp nutritional yeast per mushroom). 
  8. Bake for 15 minutes. 

Garlicky Spinach (While mushrooms are baking, make your spinach.)

  • 3 Tbsp olive oil/balsamic dressing
  • 3-4 c raw spinach
  • 5-6 garlic cloves, minced
  • juice of 1 lemon
  • 1/2 c yellow onion, chopped
  • 1/4 tsp sea salt
  • pepper to taste
  • red pepper flakes (optional)
  1. In a wok or pan use 2 Tbsp of the olive oil/balsamic mixture and add to a wok or large pan.
  2. Heat the oil on medium heat then added onions and garlic.
  3. Stir until onions are translucent, about 3 minutes.
  4. Add spinach and stir until spinach lightly wilted. Add the remaining 1 Tbsp olive oil/balsamic dressing.
  5. Add lemon, sea salt, pepper and red pepper. Stir and set aside.

Candied Spiced Walnuts (Make these while you're making the spinach or make ahead of time and place in fridge until ready to use.)


  • 1/2 c raw walnuts
  • 1 Tbsp olive oil/balsamic dressing
  • 1 tsp maple syrup
  • 1/4 tsp smoked paprika
  • sprinkle of sea salt
  1. In a small bowl, mix olive oil/balsamic dressing, maple and smoked paprika. 
  2. Add walnuts to bowl and mix together well.
  3. Heat a small pan on low-medium. 
  4. Add walnuts and dressing to pan. 
  5. Stir walnuts every couple of minutes for 5-7 minutes until slightly brown. 

Make your dish!

Spoon the spinach mixture onto a dish. Place the portobello stuffed mushroom on the bed of spinach. Add walnuts on top. Sprinkle with a bit more smoke paprika if desired. 

Serve with a side of lemon and enjoy!





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