Vegetarians in Paradise/ Cashew Stuffed Mushrooms

You can always rely on this easy, no-cook preparation to bring on the compliments. Serve this hors d'oeuvre at a potluck and watch it disappear almost instantly.

Cashew Stuffed Mushrooms is one of the delicious recipes from Zel Allen's cookbook The Nut Gourmet: Nourishing Nuts for Every Occasion published by Book Publishing Company in 2006.

CASHEW STUFFED MUSHROOMS

Chop Yield: 10 servings

20 button mushrooms
1/4 cup (60 ml) apple cider vinegar
1/4 cup (60 ml) soy sauce
2 tablespoons water

3/4 cup coarsely chopped cashews
4 green onions, coarsely chopped
1/2 cup (120 ml) chopped red bell pepper
1/2 cup (120 ml) chopped green bell pepper
2 to 3 heaping tablespoons capers, well drained
1 teaspoon soy sauce

Garnish
Lettuce leaves
Cilantro leaves
Pine nuts

Wash the mushrooms and pat them dry. Using your thumb, press gently on the side of the stems to loosen and remove them. Set the stems aside.
Combine the apple cider vinegar, soy sauce, and water in a large bowl and add the mushrooms. Toss them until evenly coated. Marinate for 1 to 2 hours at room temperature, tossing occasionally.
Combine the mushroom stems, cashews, green onions, red and green bell peppers, capers, and soy sauce in the food processor. Process briefly, just until blended but still chunky.
Remove the mushrooms from the marinade and dry them with paper towels. Stuff the cavities with the cashew mixture.
Line a serving dish with lettuce leaves and arrange the stuffed mushrooms on top. Garnish by pressing the base of each tiny cilantro leaf into the center of the stuffing with a toothpick. For the finishing touch, push an upright pine nut into the center next to the cilantro leaf.

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