Set the oven to 375F.

Wipe the mushrooms with a damp towel. Mushrooms absorb water, so if you choose to rinse them, do so quickly and dry them with a towel.


Separate the stems from the mushrooms, discarding any dry or stiff part of the stem. Chop the stems finely and place in a small bowl. Add the chopped cashews, salt, and half the Rich Pomegranate; mix well and set aside.

Drizzle the rest of the pomegranate sauce on the mushrooms, then toss well until all mushrooms are coated. Pomegranate tends to caramelize and stick so for easier cleaning line an oven tray with aluminum foil. Using a small spoon, fill each mushroom with the mixture above, then place them all on the baking sheet and sprinkle with the cheese. Place in the oven and bake for 20-25 minutes.

Transfer mushrooms to a serving dish, sprinkle the parsley on top and serve warm.

About cooking time:
- Cooking time is roughly 20-25 minutes/pound.

Several factors though may affect cooking time:
- A bone-in roast will require a longer cooking time than a boneless one.
- The shape of the roast will have an impact on the cooking time, a thicker roast takes longer.
- Opening the oven results into temperature loss and add extra time to the cooking process.
Therefore, using an oven proof thermometer is recommended so you can peek through the oven door.


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Chef Ryda Nofal
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Fil-Fil East Mediterranean Cuisine