Portobello Mushroom Stuffed with Cashew Cheese

Holy chaotic life. I haven't been around too much lately as I have been frantically trying to maintain an increased workload, amped up training, and all the other little bits and pieces life throws my way. Also, I got my period this week and that always turns me into a slightly different version of myself who is tired, in pain, and at times emotional and irritable. Sorry, everyone who has had to deal with me--I didn't mean it! <<Insert nervous laughter here.>> So, it hasn't been super fun at all times over in my part of the world. However, I've been trying my best the past 24 hours to re-prioritize and actually take care of myself (yes, I know it's sad that that's been the focus for only 24 hours. Nobody is perfect). For me, this has meant two things:

1) My big track workout for the week was too big, especially given my cramps, lethargy, and general crappy attitude. Again--sorry everyone! <<More nervous laughter while now staring at my feet>>. I kept putting it off because I felt like I didn't have the time or energy for it. It was a 2 mile warm-up; 4 mile repeats at 90% Heart Rate, with 4 minutes rest between miles. I just couldn't bring myself to do it. After putting it off I finally decided it would be better to shorten it and still do it than put it off entirely. So I went with a 1 mile warm-up and 4 1/2 mile repeats at 90% heart rate with 2 minutes rest in between. I got through it yesterday, and actually got my 2nd fastest 1/2 mile time ever. The world didn't end even though I deviated from my training plan. Useful information to store away--the world will not end if you have to switch up your training.

2) I decided I'd actually try a new recipe on a weeknight. I'm coming off of a relatively light summer where I had plenty of time to putter around in my kitchen, and now all of a sudden I'm super busy and we're eating rice and veggies every flipping night. Not joking, last Sunday I made a giant batch of stuffed peppers + extra stuffing and we ate it for four nights in a row. Effective and time-saving--yes! But it also made me sad, because playing in the kitchen is one of my favorites. So I juggled some tasks around to try out a new recipe that popped into my head--recipe after the photo below!

Items You Need:

  • Four Portobello Mushrooms, destemmed, washed & dried

  • 1 1/2 cups of raw cashews, soaked for 3 hours and drained

  • Handful of fresh basil

  • Two garlic cloves

  • 1 tablespoon Miso Concentrate (I use Miso & Easy!)

  • 2 tablespoons lemon juice

  • 1/2 tablespoon salt

  • 1/2 cup water

Directions

  • Preheat your oven to 375 degrees

  • Put your Portobello caps on a baking sheet

  • Put the cashews, basil, garlic cloves, Miso, lemon juice & water in a Vitamix, blender, food processor, etc. and blend until smooth and creamy. Do a taste test, then add as much salt as you think you're going to need

  • Spoon the blended mixture into the Portobello caps. You might have a bit extra.

  • Put the mushrooms in the oven for 20-25 minutes, until 'cheese' is bubbling and mushrooms have softened. Serve over pasta, spaghetti squash, spinach...

  • OPTIONAL STEP: Before putting your mushrooms in the oven turn your back for a moment so your dog can jump on the counter and knock a mushroom down. Nothing says "I'm really great at cooking" like food with dog teeth marks in it. Good thing you've got some extra filling because you're going to need to wash that mushroom and refill it. Don't take a photo of this one. **No, I didn't throw it away. My dog and I have a close relationship.


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