This recipe really couldn't be easier to make. The "cheese" is a base of cashews with some nutritional yeast, lemon juice and a few other ingredients to give it a cheese-like flavor. Then mix that all up with some fresh, sautéed spinach, cooked quinoa and a few spices, and you've got the dreamiest vegan cheesy filling on your hands
In a high powered blender (or food processor), blend the ricotta ingredients until smooth and creamy. It should resemble a soft ricotta. Transfer ricotta to a bowl and set aside.
Heat a skillet over medium heat. Add spinach and cook until just wilted (either use a little water or oil to help it along if needed). Remove from heat and press any liquid out of the spinach that might have collected in the pan.
Add spinach and quinoa to the bowl with the ricotta and stir together until combined.
Remove the stems and scrape the gills out of the mushroom caps. Line a baking pan with half of the sauce then arrange mushrooms in the pan. Evenly divide the ricotta spinach mixture between the mushroom caps. Top each with sauce and bake for 30 - 35 minutes until mushrooms are tender.
Let sit for 5 minutes then transfer to serving plates and garnish with nutritional yeast and basil (if using).