1 fat & 1/2 carb
4 large white button mushrooms
1/2 cup raw cashews
2 TBS lemon juice
4 TBS water
1/2 tsp sea salt
1 tsp minced garlic
1/2 cup yellow onion, diced
1 TBS nutritional yeast
2 slices mozzarella or FYH cheese
1/2 tsp pepper
Set oven to 350 and lightly grease a sauté pan for onions.
Dice onions and cook on medium until slightly brown. Set aside for mushroom filling.
Prepare mushrooms by cutting stems out of the middle.
In a blender or food processor, combine cashews, water, lemon juice, salt, nutritional yeast, garlic and pepper. Blend until hummus like consistency is made.
Throw in cooked onions and mix with a spoon. Scoop out filling evenly into the middle of mushrooms.
Put mushrooms on aluminum foil and bake for 15 minutes. Put cheese on top with 2 minutes left to melt.
If you are using Follow Your Heart dairy free cheese, put it on with 4 minutes left.
Allow to cool and enjoy!