Irish Vegan Wild Garlic Pesto Stuffed Portobello Mushrooms with Creamy Chickpea Risotto

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 large Portobello mushroom caps, cleaned and stems removed 1 cup fresh wild garlic leaves and flowers (ramsons), chopped 1/2 cup raw cashews, soaked in hot water for 30 minutes 1/2 cup extra virgin olive oil 1/4 cup nutritional yeast 1/4 teaspoon Himalayan pink salt Freshly ground black pepper, to taste 1 cup arborio rice 2 cups vegetable broth 1 can (15 oz) chickpeas, drained and rinsed 1 medium shallot, finely chopped 2 cloves garlic, minced 2 tablespoons freshly squeezed lemon juice 1/4 cup fresh parsley, chopped

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a food processor, combine wild garlic, cashews, olive oil, nutritional yeast, salt, and pepper. Process until smooth. Set aside.
3. Place Portobello mushroom caps on the prepared baking sheet. Spread 1 2 tablespoons of wild garlic pesto onto each cap. Bake for 20 minutes or until tender. Remove from oven and set aside.
4. In a saucepan, heat 1 cup of vegetable broth over medium heat. Add arborio rice and cook for 5 minutes, stirring constantly.
5. Add remaining broth, 1/2 cup at a time, stirring continuously until absorbed before adding more. Cook until the rice is creamy and tender, about 20 25 minutes.
6. In a blender or food processor, combine cooked risotto, chickpeas, shallot, garlic, lemon juice, parsley, and remaining wild garlic pesto. Blend until smooth and creamy. Season with salt and pepper to taste.
7. To serve, place a stuffed Portobello mushroom on each plate and top with the chickpea risotto. Garnish with fresh wild garlic flowers, if available.

Chef’s Insight

Be sure to allow the rice in the risotto to absorb all the broth, creating a creamy texture Use fresh wild garlic for the most authentic flavor

Notes

Be sure to use a high-quality extra virgin olive oil for the best flavor and nutritional benefits