Baked Mushrooms in a Rich Tomato Sauce, Cashew Cheese and Chickpeas
Rich tomato sauce encapsulates soft mushrooms and chickpeas to make the perfect starter or light lunch. Super simple to make and absolutely delicious.
I love this recipe. Now I know I say that a lot, but I wouldn’t share anything that I didn’t enjoy; since creating this baked mushroom dish, I have made it three times since (and that’s all in the same week!) So, you can trust me when I say I really love it; I hope you do too.
There’s something about the combination of a rich tomato sauce combined with meaty mushrooms, soft chickpeas and topped with a creamy cashew cheese… all the flavours just work so well together and create something super special.
The best part about this recipe is that it looks way more complicated than it actually is, which means you can use it to impress your friends and family without spending too much time in the kitchen. It’s just a case of making a superb tomato sauce (which is also an amazing pizza or pasta sauce), a simple cashew cheese and some gorgeous field mushrooms and chickpeas added to a pan and then baked.
Super, simple and delicious.
The chickpeas are optional, but I love the added texture they bring to the dish, plus, chickpeas are full of protein, making it a more substantial choice. Especially when served with chunky fresh sourdough drizzled with a good quality olive oil and sea salt or a big seasonal salad and dips.
I make mine in individual portions, using just 1 or 2 mushrooms per person, depending on the size of your trays (and mushrooms), but you could just make it in one big pan and serve family style, so everyone can tuck in at the table.
Love Niki xxx
Ingredients
For the sauce
- 1 onion chopped
- 2 tbsp olive oil
- 3 cloves garlic sliced
- 8 tomatoes chopped
- Splash of water to loosen if needed
- 2 tbsp tomato purée
- 6 sundried tomatoes chopped
- 4 red peppers or 2 roast peppers from a jar
- 1 tsp of sea salt
- Big twist of black pepper
- Pinch red chilli flakes optional
For the cashew cheese
- 1 cup cashews soaked for at least 1 hour
- ¼ cup water
- 3 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- Pinch of Himalayan salt
- Pinch of black pepper
- 2 cloves garlic optional
For the mushrooms
- 1 can organic chickpeas drained
- 6 field mushrooms stalks removed
Instructions
To make the sauce
- Add the olive oil and onion to a large frying pan and heat to a medium heat. Fry for approx 8-10 minutes until soft and browning.
- Char-grill the peppers on a griddle pan (high heat) for approx 10 minutes, turning frequently until nice and charred on both sides.
- Set aside to cool, then chop into small pieces.
- Add the garlic into the frying pan with the onion and stir for 2-3 minutes, then add in the chopped tomatoes and stir to combine.
- Add a splash of water, the tomato purée, sundried tomatoes and the chopped roast peppers, then simmer for 10 minutes.
- Season with salt, pepper and chilli flakes (if using)
To make the cashew cheese
- Add all the ingredients to your food processor, then blitz until smooth.
To make the mushrooms
- You can either make in individual portions of 1–2 mushrooms (depending on the size of the mushrooms and trays) or make one large tray bake.
- First, add a layer of chickpeas to the base, then spoon over some of the tomato mixture.
- Add the mushrooms and press them down a little.
- Spread 1-2 tbsp of the cashew cheese onto the top of each of the mushrooms.
- Add all the remaining tomato sauce over the top of the mushrooms and then roast for 45 minutes on a medium heat.
4 Responses
Hi Niki
Looking forward to trying this tonight…
Is the cup of cashews an American cup or UK ?.. what amount would it be in g ?
Thanks so much
Hi Carolyn
Great!
Its UK.
Approx 150g
Love
Niki xx
Thanks so much.. super yummy
Not pretty enough to post ( my cooking ! ) I think – but absolutely delicious 🙂
So happy to hear that! Love, Niki xxx