Overstuffed Portabellos with Cashew Cream - Mushroom Info

Ingredients

• 140 g raw cashew nuts
• 125 ml water
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil or avocado oil
• 1 clove garlic
• 2 tbsp nutritional yeast
• 250 g baby button mushrooms (sliced in half)
• 2 cloves garlic (finely grated)
• 400 g tin artichoke hearts in brine (drained and sliced)
• ¼ red onion (finely diced)
• 2 spring onions (finely sliced)
• 1 bunch baby spinach (roughly chopped)
• 1 bunch fresh basil (roughly chopped)
• 1 bunch dill (roughly chopped)
• 1 lemon (zest and juice)
• 6 large portabello mushrooms
• cold pressed extra virgin olive oil or avocado oil (for cooking)
• low carb bread or sprouted wholemeal bread
• salt and pepper (to taste)