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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Chermoula Baked Mushrooms with Persian Spiced Buckwheat & Preserved Lemon Cashew Cream {vegan}

    Published: Apr 22, 2015 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Spice up your cold winter evenings with this fragrant vegan recipe of Chermoula Baked Mushrooms with Persian Spiced Buckwheat and a Preserved Lemon Cashew Cream.

    Chermoula Baked Mushrooms recipe - juicy portobello mushrooms become soft, juicy and utterly delicious when topped with chermoula and baked in the oven | DeliciousEveryday.com

    There's a reason why mushrooms are often refereed to as meat for vegetarians. Look how juicy and succulent these gorgeous Chermoula Baked Mushrooms have become after 25 minutes in the oven.

    While I'd be more than happy to eat the mushrooms alone, I've served them on a bed of Persian Spiced Buckwheat for a truly Autumnal dish, which I'm relishing, as the weather here in Brisbane finally starts to take a cooler turn, especially in the evenings.

    If you don't have buckwheat you can sub bulgur wheat or couscous easily here, which will result in a lighter dish.

    Serve with your favourite greens on the side, or some sweet roasted baby carrots, and a dollop of preserved lemon cashew cream (or yoghurt, if you can tolerate dairy) and you have a hearty evening meal.

    Chermoula Mushrooms with Persian Spiced Buckwheat - a delicious vegan Autumn meal topped with Pomegranate seeds and Preserved Lemon Cashew Cream | DeliciousEveryday.com

    Recipe

    Chermoula Mushrooms with Persian Spiced Buckwheat and Preserved Lemon Cashew Cream

    Spice up your cold winter evenings with this fragrant vegan recipe of Chermoula Baked Mushrooms with Persian Spiced Buckwheat and a Preserved Lemon Cashew Cream.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Course: Main Course
    Cuisine: Vegan, vegetarian
    Keyword: buckwheat recipe, cashew cream, Delicious Everyday, mushroom recipe, vegan recipe
    Servings: 4 servings
    Calories: 533kcal
    Author: Oh My Veggies

    Ingredients

    • CHERMOULA MUSHROOMS:
    • 1 bunch coriander cilantro
    • 1 clove garlic crushed
    • 1 tsp ground cumin
    • 1 tsp ground coriander cilantro
    • 1 tsp smoked paprika
    • 1 small red chili deseeded
    • zest and juice of 1 large lemon
    • ⅓ cup olive oil
    • ½ tsp sea salt
    • 8 large portobello mushrooms
    • PERSIAN SPICED BUCKWHEAT:
    • ⅔ cup buckwheat groats
    • 1 cup water
    • 2 tsp ground allspice
    • 1 tsp ground cinnamon
    • ½ tsp ground turmeric
    • ½ tsp sea salt
    • 6 dates deseeded and finely chopped
    • 1 pomegranate seeds
    • ¼ cup toasted pistachios roughly chopped
    • PRESERVED LEMON CASHEW CREAM:
    • ½ cup cashews preferably soaked overnight
    • ⅓ cup water or almond milk
    • 1 ½ tbsp of preserved lemon rind finely chopped
    • pinch of salt
    • TO SERVE:
    • leaves mixed
    US Customary - Metric

    Instructions

    • Preheat the oven to 180 celsius (350 Fahrenheit). Place all of the ingredients for the chermoula mushrooms, except the mushrooms, in a food processor. Process until a paste forms. Line a large baking tray with baking paper and score the mushrooms with a cross, making sure not to cut all the way through the mushrooms. Place the mushrooms top side down in the tray and spoon ¾ of the chermoula over the mushrooms, making sure the mushroom is well coated. Baked for 25 to 30 minutes, or until the mushroom is juicy and tender.
    • Meanwhile, to make the Persian Spiced Buckwheat, toast the buckwheat in a large frying pan over a medium heat for around 5 minutes, or until lightly golden and smelling toasty. Place the water, spices, sea salt and dates in a saucepan and bring to a boil. Add the buckwheat, stir and cover and cook for 15 minutes, or until the buckwheat is tender. Keep warm until ready to serve. Just before serving add the pomegranate seeds and pistachios.
    • To make the preserved lemon cashew cream place the ingredients in a high speed blender and process until smooth, adding more water or almond milk as needed to form a smooth paste.
    • To serve divide the Persian buckwheat and mushrooms between 4 plates. Top the mushrooms with remaining chermoula. Serve with mixed leaves or roasted baby carrots and top with the preserved lemon cashew cream.

    Nutrition

    Calories: 533kcalCarbohydrates: 58gProtein: 14gFat: 31gSaturated Fat: 4gSodium: 635mgPotassium: 1239mgFiber: 11gSugar: 22gVitamin A: 400IUVitamin C: 26.6mgCalcium: 81mgIron: 3.9mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « Tempeh Satay with Peanut Dipping Sauce By Oh My Veggies.com
    Meal Plan: Vegetable Tetrazzini, Huevos Rancheros Enchiladas & More »

    Delicious Everyday, Gluten Free Vegetarian Recipes, Gluten-free Vegan Recipes, Vegan Appetizers, Vegan Main Dishes, Vegan Recipes, Vegetarian Appetizers, Vegetarian Main Dishes, Vegetarian Recipes DE, mushrooms

    Reader Interactions

    Comments

    1. Maureen says

      November 30, -0001 at 12:00 am

      I could happily sit down to this meal and be so happy there wouldn't be room for dessert. I would like these mushies with fruity couscous I think.

      Reply
    2. patternoftaste says

      November 30, -0001 at 12:00 am

      I love stuffed mushrooms, but I haven't tried having them with buckwheat yet. Great recipe!Ewelina xx

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        Thanks Ewelina 🙂

        Reply
    3. bec says

      November 30, -0001 at 12:00 am

      Oh man... YES! This meal has combined many of my favourite flavours and must have's, delicious! I will be giving this a go x

      Reply
    4. aneta @wolfgoesvegan says

      November 30, -0001 at 12:00 am

      Wow, this one is exciting! I have already tried your amazing Moroccan chickpea salad and I am sure this one will not disappoint me either 😉

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        I'm so glad you enjoyed the Moroccan Chickpea Salad. It is one of my favourites. I hope you enjoy this as well. 😀

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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