Artichoke Stuffed Portobello Mushrooms | DrFuhrman.com

Ingredients

• 2 tablespoons low sodium or no-salt-added vegetable broth or more as needed
• 1 small onion, sliced
• 1/2 red bell pepper, sliced
• 2 cloves garlic, minced
• 10 ounces frozen artichoke hearts, thawed and sliced
• 4 large Portobello mushrooms, stems removed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/2 cup low sodium pasta sauce
• 2 tablespoons pine nuts
• 3/4 cup raw cashews, soaked for at least 2 hours, then drained
• 1/4 cup hemp seeds
• 2 tablespoons nutritional yeast
• 2 tablespoons freshly squeezed lemon juice
• 1/4 teaspoon black pepper
• 1/4 cup water