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    Portobello Stuffed Mushrooms with Creamy Cashew Sauce


    Prep Time: 15 min
    Cook Time: 45 min to 1hr 


    • 4 Portobello mushrooms, washed and stems and grills removed. 
    • 2 Tbsp of olive oil 
    • 1/2 medium size onion chopped
    • 1 pound of ground beef 
    • 1 bottle of Otamot's Organic Essential Sauce 
    • Salt and pepper to taste
    Spicy Nutmeg Cashew Cream Sauce
    • 1/8 teaspoon of Nutmeg
    • 1 cup of cashews 
    • 1/2 cup of water 
    • 2 tbsp of Ghost Pepper Tamarind (this is for a medium spicy version add more to taste)
    • 1/8 teaspoon of salt 


    1. Preheat your oven to 400° and grease your baking dish.
    2. Start by quickly softening up your cashews. All you need to do is place your cashews into a pot, cover with water, and bring to a boil. Once the water is boiling, remove from heat, and cover. Let those soak while you prepare the ragù.
    3. For making the ragú, heat two tbsp of olive oil in a large skillet over medium high heat.
    4. Add onions and stir for about 5 minutes.
    5. Add the ground beef, season with salt and pepper and stir continuously until no longer pink.
    6. Add the Otamot's Organic Essential Sauce, and mix in with the meat.
    7. Bring down the heat to the lowest setting and cook for at least 30 min stirring occasionally. (If you are not in a hurry, we recommend letting the ragu cook for 45 min to an hour)
    8. Place mushrooms, stem side down on baking sheet and brush with oil.
    9. Bake for 10 minutes or until beginning to soften.
    10. While the mushrooms are in the oven, make your cashew cream sauce.
    11. In a blender add your cashews, 1/2 cup of water, two tbsp of Ghost Pepper Tamarind, the nutmeg, and the salt and blend until smooth.
    12. Remove the mushrooms from the oven and soak up with a paper towel any excess water. Flip mushroom caps over and put a thin layer of cashew cream sauce on each cap, top with the meat ragú and bake for another 15 minutes.
    13. Drizzle more cashew sauce and enjoy 

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