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Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Stuffed Portobello Mushrooms (Vegan)

Stuffed Portobello Mushrooms (Vegan)

The Breakdown: 

Serving Size (8 large mushroom caps)

  • Portobello Mushroom Caps - 8 large, stems removed
  • Spinach - 8 cups (about two large bunches)
  • Parsley - 1/2 bunch
  • Unsweetened Coconut Milk - 4 cups
  • Cauliflower - 1/2 head
  • Unsalted Cashews - 1 cup, soaked in water
  • Panko Breadcrumbs - 1/2 cup
  • Heirloom Tomatoes - 2, sliced and lightly salted
  • Nutritional Yeast - 1 tbsp. (optional)
  • Shallot - 1 minced
  • Garlic - 2 cloves
  • EVOO - 3 tbsp.
  • S&P


How to:

1. Soak the cashews in 2 cups of water for 20 minutes, drain and add to blender/food processor (cashews will break up, but not get completely smooth). Set aside cashew mixture

2. Add cauliflower to blender/food processor and mix until broken up until

3. Preheat oven to 400 degrees. Lay out mushroom caps on tray. Brush both sides with EVOO and lightly season with salt. Once oven reaches desired temperature, add mushrooms and place in oven for 5 minutes to soften and then remove and set aside - keeping oven at 400 degrees

4. In a large pot, add 2 tbsp. of EVOO with shallot and garlic over medium heat and add salt and pepper

5. As shallot begins to soften, add pureed cashews and cauliflower and mix

6. Pour in coconut milk and raise heat to high. Bring to boil and then lower heat and cover for 10 minutes

7. Add half of the spinach, nutritional yeast, salt and pepper and mix. As spinach begins to cook down, add the remaining spinach and mix until wilted

8. Remove from heat and add breadcrumbs and parsley to pot and mix

9. Fill each of the mushroom caps with mixture and top with tomato slices

10. Place tray back in oven at 400 degrees for 5 minutes. Remove from heat and enjoy


Tips & Tricks:


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