📝 Ingredients (Serves 2)

• 3 large portobello mushrooms, stems removed, cleaned
• 1 tbsp olive oil (plus extra for grilling)
• 1 cup raw cashews, soaked 4+ hours and drained
• 2 tbsp lemon juice
• 1 clove garlic
• 2 tbsp fresh herbs (parsley, chives, or basil), chopped
• Salt and pepper to taste
• ¼ cup balsamic vinegar
• 1 tsp maple syrup or honey (optional)
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👩‍🍳 Instructions

1. Start by preparing the herbed cashew cheese. In a blender or food processor, combine the soaked cashews, lemon juice, garlic, fresh herbs, and a pinch of salt and pepper. Blend until smooth and creamy, adding water 1 tablespoon at a time as needed to reach a spreadable consistency. Set aside.
2. Preheat your grill or grill pan over medium-high heat. Brush the portobello mushrooms lightly with olive oil, and season with salt and pepper. Grill for about 5–7 minutes per side, until tender and slightly charred.
3. While the mushrooms grill, make the balsamic glaze. Pour the balsamic vinegar into a small saucepan and add the maple syrup or honey if using. Simmer over medium heat, stirring occasionally, until the vinegar thickens and reduces to a syrupy glaze, about 8–10 minutes. Remove from heat and let cool slightly.
4. To assemble, spread a generous layer of the herbed cashew cheese on one grilled portobello mushroom cap. Top with another cap, then repeat layers until you create a stack of two or three mushrooms. Drizzle the warm balsamic glaze over the top.
5. Serve immediately with a simple green salad or grain of choice, savoring the smoky richness paired with creamy, tangy, and herbaceous layers.

📊 Nutrition Info (per serving)

• Calories: ~320
• Protein: 10g
• Fat: 24g
• Carbs: 15g
• Fiber: 4g
• Sugar: 3g

A plant-based feast that marries creamy richness with savory, smoky depth — true Blue Zone indulgence.