Beet Green Stuffed Mushrooms
  • Beet tops/ greens from about 3 beetroot
  • 1 cup cashews
  • 2 Tablespoons lemon juice
  • ¼ cup water
  • 3 field mushrooms (including the stalks)
  • ¼ cup pine nuts
  1. Soak your cashews for about 30 minutes in some fresh water (this isn't required if you have a high speed blender, but I usually do anyway).
  2. Preheat your oven to about 200°C (about 400°F).
  3. Scoop out the inside of your mushrooms, including the dark bit, but reserve the stalks.
  4. Dry fry your pine nuts (this is frying them without any oil or anything, until they start to go glossy and release their oils and become aromatic).
  5. Place the mushroom stalks, drained cashews, lemon juice, beet tops along with ¼ cup water into the blender and blend until smooth.
  6. Then, mix in by hand the pine nuts and spoon into the mushrooms.
  7. Bake in the oven for about 20 minutes or until the top is browned.
This mixture may make more than you need, as the size of field mushrooms varies such a lot, and also you can fill the mushrooms to varying degrees, but if you do have leftover mixture, there are plenty of ways you can use it, aside from whipping out another one or two mushrooms.You could use it as a filling in sandwiches or wraps, put it on little squares of puff pastry with some tomato or use it in something like an eggplant bake. The cashew mix will keep in the fridge for about 2-3 days.
Recipe by Robyn Birkin | Infertility Life Coach and Mind Body Practitioner at