• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Delicious Everyday logo

  • Home
  • Recipes
  • Cookbook
  • About
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Home » Vegan Recipes » Chermoula Baked Mushrooms with Persian Spiced Buckwheat & Preserved Lemon Cashew Cream {vegan}

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

Published: Apr 22, 2015 · Updated: Jul 8, 2020 · This post may contain affiliate links.

701shares
Jump to Recipe Print Recipe
Chermoula Baked Mushrooms with Persian Spiced Buckwheat & Preserved Lemon Cashew Cream
Chermoula Baked Mushrooms with Persian Spiced Buckwheat & Preserved Lemon Cashew Cream
Chermoula Baked Mushrooms with Persian Spiced Buckwheat & Preserved Lemon Cashew Cream
Chermoula Baked Mushrooms with Persian Spiced Buckwheat & 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.

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

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

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.
5 from 1 vote
Print Pin Email
Course: Main Course
Cuisine: vegan, vegetarian
Keyword: buckwheat recipe, Cashew Cream, mushroom recipe, vegan recipe
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Calories: 533kcal
Author: Delicious Everyday
4 servings

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
  • 1/3 cup olive oil
  • 1/2 tsp sea salt
  • 8 large portobello mushrooms
  • PERSIAN SPICED BUCKWHEAT:
  • 2/3 cup buckwheat groats
  • 1 cup water
  • 2 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground turmeric
  • 1/2 tsp sea salt
  • 6 dates deseeded and finely chopped
  • 1 pomegranate seeds
  • 1/4 cup toasted pistachios roughly chopped
  • PRESERVED LEMON CASHEW CREAM:
  • 1/2 cup cashews preferably soaked overnight
  • 1/3 cup water or almond milk
  • 1 1/2 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 3/4 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: 533kcal | Carbohydrates: 58g | Protein: 14g | Fat: 31g | Saturated Fat: 4g | Sodium: 635mg | Potassium: 1239mg | Fiber: 11g | Sugar: 22g | Vitamin A: 400IU | Vitamin C: 26.6mg | Calcium: 81mg | Iron: 3.9mg
Shop our Cookbooks!Check out our collection of vegetarian and vegan cookbooks for more tasty meatless recipe ideas.
701shares

You Might Like

roasted alfredo pasta

Vegan Creamy Roasted Red Pepper Pasta

tom kha gai a spicy and sour hot soup

Vegan Thai Coconut Soup

gluten free vegan flourless chocolate cake

Vegan Flourless Chocolate Cake

vegan fudge dairy free

Vegan Fudge

Previous Post: « Miso Honey Glazed Pumpkin with Quinoa {gluten free}
Next Post: Mushroom and Cauliflower Vegan Shepherds Pie {low carb} »

Reader Interactions

Comments

  1. aneta @wolfgoesvegan says

    May 01, 2015 at 10:04 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

      May 02, 2015 at 10:20 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
  2. bec says

    April 30, 2015 at 8:00 pm

    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
  3. patternoftaste says

    April 26, 2015 at 2:04 am

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

    Ewelina xx

    Reply
    • Nicole @ Delicious Everyday says

      April 26, 2015 at 4:23 pm

      Thanks Ewelina 🙂

      Reply
  4. Maureen says

    April 23, 2015 at 11:02 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

What Do You Think? Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

one pot vegan cookbook
vegetarian cooking challenge

More Recipes

roasted alfredo pasta

Vegan Creamy Roasted Red Pepper Pasta

tom kha gai a spicy and sour hot soup

Vegan Thai Coconut Soup

gluten free vegan flourless chocolate cake

Vegan Flourless Chocolate Cake

vegan fudge dairy free

Vegan Fudge

Footer

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About Us | Work with Me | Privacy & Disclosure Policy

As an Amazon Associate I earn from qualifying purchases. See full disclosure policy here.

© 2021 Delicious Everyday | Hook & Porter Media