Mushrooms, though classified as vegetables in the food world, are not technically plants. They belong to the fungi kingdom and although they are not vegetables, mushrooms provide several important nutrients.
Stuffed Coriander Mushrooms:
8 pcs large button mushrooms
3 dl raw cashews, to soak
0.5 dl of water.
2 cloves of garlic
2 tbsp olive oil
2 tbsp fresh lemon juice
1 pc lemon
1 bunch fresh cilantro
Rinse cashew nuts and soak the nuts in a bowl of water overnight.
Add nuts, garlic, lemon juice, herbal salt and cilantro in a food processor. Blend until smooth.
Add water and olive oil while the food processor is still running. Continue to mix until you get a smooth and firm mixture.
Taste the mixture and add more salt or lemon if preferred.
Brush the mushrooms to remove any dirt.
Remove the foot from the cap of each mushroom.
Place the mushroom caps on a baking tray covered with baking paper.
Add the filling into the mushrooms. Squeeze lemon juice over each mushroom and bake in the oven for about 15-20 minutes at 225 degrees C. (Depending on size, keep an eye on the mushrooms while in the oven).
Sprinkle a little sea salt over the mushrooms prior to serving.