• Soak the cashews in water for at least three hours but overnight is better.

To Make the Pesto

• Crush the garlic and loosely chop the herbs, chili and spring onions.
• Place these and the remaining ingredients into a food processor and pulse until chopped finely. Place to one side.

To Make the Cashew Cheese

• Place your soaked cashews and the water into a food processor. Pulse until the mixture becomes smooth and free of lumps. This can take a while.
• Crush the garlic and then add all the remaining ingredients to the cashew mixture. Again, pulse until everything is smooth and mixed through.
• If you have the time, it’s worthwhile popping both the pesto and the cashew cheese into the fridge for a few hours to allow the flavors to blend and settle.

Assembling the Mushies

• Preheat the oven to 180°C.
• Wash the mushrooms and pull out the stems.
• Scoop the pesto into the mushroom heads, then add a dollop of the cashew cheese on top. Sprinkle with freshly cracked pepper.
• Place in the oven and bake for 10-20 minutes until the cashew cheese is golden and the mushrooms are cooked through.
• Pop them out on a serving platter and watch the little guys disappear before your eyes.