Portobello With Asparagus and Cashew Cheese

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Rating: 4
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Prep Time1.5hours
Cook Time30minutes
Passive Time
There is no Nutrition Label for this recipe yet.

I never really enjoyed the taste of meat but there is something “meaty”, for lack of a better word, about Portobello Mushrooms. They are deliciously satisfying and make a great dinner or super-hardy lunch.

Since I live in Southern California I can grill them almost every day of the year or, in this particular recipe, I used the oven because I wanted to keep them as moist as possible.


Cashew Dip


  • 1 cup cashews soaked
  • 1/4 cup almond milk
  • 1/2 lemon juiced
  • 1/2 cup roasted red pepper
  • 1 tablespoon pepperoncini
  • 1 tablespoon dijon mustard
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt


  1. Soak cashews in water for 1 to 2 hours.
  2. Drain and combine with all ingredients in a food processor and blend until smooth.

Baked Portobello


  • 4 portobello mushrooms destemmed
  • 1 bunch asparagus trimmed
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  1. Preheat oven to 400°F.
  2. On a foil lined baking sheet arrange trimmed asparagus and portobello mushrooms.
  3. Drizzle with olive oil and shake on onion powder and garlic powder.
  4. Bake 20 to 25 minutes.

Riced Caulflower


  • 16 ounces cauliflower riced
  • 1 tablespoon garlic crushed
  • 1 tablespoon olive oil
  • 1 tablespoon low sodium tamari


  1. In a saute pan cook olive oil and garlic until garlic is lightly browned.
  2. Stir in cauliflower rice and tamari, and cook until flavors combined.

About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.


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