Ingredients
Juice of 3 lemons, plus 1 tsp grated zest
6 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary
Sea salt
4 small portobello mushroom caps
1/2 cup raw cashews
1 ear corn, shucked (about 1 cup kernels)
1 cup baby spinach
2 scallions, sliced
Preparation
In a bowl, whisk lemon juice and zest, oil, garlic, and rosemary. Season with salt. Arrange mushrooms, rounded side down, in a glass baking dish. Pierce each with the tip of a knife. Drizzle with marinade. Cover and refrigerate for at least 4 hours or up to overnight.
Soak cashews in warm water for 30 minutes. Drain. Pulse in a food processor with 1/4 cup water until smooth. (Add more water, for desired consistency.) Season with salt.
Spoon cashew puree into mushroom caps. Top with corn, spinach, scallions, and any remaining marinade.
