Gluten & Dairy-Free Stuffed Mushrooms
8 portabella mushrooms
cashew cheese sauce (see below)
8 oz. fresh Italian chicken sausage, casings removed
1/2 red or orange pepper, diced
handful of Daiya cheese (optional - the caveman insists I include on his!)
green onions, thinly sliced
cashew cheese sauce:
1 cup raw cashews (soak overnight if you don’t have a very strong blender)
juice of one lemon
1 minced garlic clove
1 small shallot, chopped
large handful arugula
handful sundried tomatoes
1/4 cup olive oil
salt, to taste
Preheat broiler. Remove gills and stems from mushrooms and clean out with a damp paper towel. Place bottoms up on a baking sheet lined with a Silpat.
Cook sausage in a skillet, using a wooden spoon to break it up into crumbles.
While sausage is cooking, combine all ingredients for cheese sauce in a high-powered blender and process until smooth. If the sauce is too thick, add a little warm water a tbs. at a time until it reaches your desired consistency.
Put a couple tbs. of pizza sauce in each mushroom. Top with cashew sauce, evenly distributed between the mushrooms. Scatter sausage on top. Sprinkle diced pepper, then cheese (if using) over mushrooms.
Place in oven and broil until tops begin to brown. Sprinkle with green onions before serving.