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Joey O'Hare serves up a glorious vegan portobello mushroom Kyiv recipe that's perfect for your next dinner party, just serve with your choice of veggie sides for a festive feast. These crisp, garlicky bundles of joy are just the thing if you're looking for a flavour-packed alternative to meat.
Begin by making the béchamel. Combine the soaked cashews, nutritional yeast, oat milk, lemon juice, garlic and salt in the jug of a blender and blend for 1 minute or until totally smooth. Place in the fridge and allow to cool, chop the parsley and stir into the sauce
Pop the stalks out of the centre of each mushroom and spoon in the béchamel, generously filling each mushroom to the top, brushing the top edges and rim of the mushroom with the béchamel. Spoon over the breadcrumb mixture, generously covering the top of the mushroom. At this point the mushrooms can be refrigerated for up to 8 hours, so they're easy to prepare in advance
Joey has worked as a chef for ten years, both in London restaurants and in private homes across the UK and abroad. Joey’s latest project, Food with Time, explores ideas of sustainability within the food and farming industries, as well as the importance of a seasonal, veg-centric diet for both the environment and the individual.