3/4 cup (100 g) of raw cashews (soaked in hot water for 1 hour)
3 Tablespoons (45 ml) of olive oil, divided
1 clove of garlic (3 g), peeled and minced
1 cup (30 g) of spinach
2 large portobello mushrooms (168 g), cleaned and gills removed
Salt, to taste
1Preheat the air fryer to 400°F (200°C). Drain the cashews.
2Place the drained cashews and 1 Tablespoon (15 ml) of olive oil in a blender and blend until smooth. Set aside until ready to use.
3Add the remaining 2 Tablespoons (30 ml) of olive oil to a large skillet over medium heat. Add the garlic to the skillet and saute until fragrant.
4Add the spinach to the skillet and saute until wilted, about 1 to 2 minutes.
5Remove the skillet from the heat and stir-in the cashew mixture until completely combined with the spinach. Season with salt, to taste. Place an equal amount of the spinach mixture into each portobello mushroom cap.
6Place the stuffed mushrooms, without touching, in the lightly greased air fryer basket or tray. (If needed, cook the stuffed mushrooms in 2 batches.)
7Cook the stuffed mushrooms for 7 to 8 minutes, checking halfway during the cooking time to make sure the stuffing isn’t browning too quickly, until the portobello mushrooms are cooked through.
8Carefully remove the stuffed mushrooms from the air fryer. Let cool slightly before cutting the stuffed mushrooms in half and serve.
(Estimated and based on per-serving amounts.)
Calories: 245 Fat: 21 g Total Carbs: 10 g Fiber: 3 g Sugar: 2 g Net Carbs:7 g Protein: 6 g