Mushrooms with Cashew Stuffing Mushrooms, four fresh (stems removed) Goat Cheese, two, one inch cubes Cashew Nuts, eight, raw Scallion, with three inches or so of the green top Heavy Cream, one tablespoon Nutmeg, grated, one pinch Chili Powder, one pinch 1. Finely chop the nuts, cheese and scallion 2. Stir in heavy cream and spices 3. Stuff the mushroom caps and chill. Once again we've gone to Yvonne Tarr for this simple appetizer. Pondering the beauty of a lovely mushroom cap as well as a creamy mixture for stuffing is what Saturday Beefcake is all about. For something else somewhat creamy yet with sustenance one should shop for imported mozzarella di bufala for the recipe. Mozzarella all'Erbette Fresh Mozzarella di Bufala , 500 grams, sliced Extra Virgin Olive Oil, about one quarter cup Fresh Parsley, one tablespoon chopped Anchovy Fillets, mashed Asiago Cheese, one tablespoon grated Capers, one tablespoon chopped Fresh Oregano, chopped 1. Arrange layers of mozzarella on an ...