Mushrooms stuffed with cashew avocado mash

Ingredients

• 8 pcs Portobello mushrooms
• 2 pcs Avocados
• 65 g Cashew nuts, soaked in water for 2 hours
• 4 clove Garlic, cleaned
• 1 tsp Thyme, fresh, chopped
• 1/2 tsp Pepper, black ground

Method

1. Heat oven to 180C.
2. Cover a baking tray with parchment paper.
3. Crush the garlic cloves on top of the mushrooms.
4. Sprinkle mushrooms with thyme.
5. Season with black pepper and bake for 20 minutes.
6. In a meantime, prepare the mash.
7. Rinse and drain cashews (soaked for 2 hours) and place in a food blender.
8. Blend until coarsely chopped.
9. Halve, stone, and peel the avocado.
10. Place the avocado slices in a food blender, with cashews and blend until almost smooth.
11. Season to taste.
12. Remove the mushrooms from the oven.
13. Top the warm mushrooms with avocado cashew mash.
14. Serve.