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baked-mushrooms-in-a-rich-tomato-sauce-cashew-cheese-and-chickpeas 2a

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.
Prep time: 15 minutes
Cook time: 45 minutes
3-6 servings
5 from 1 vote

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.