Mix the nuts with the basil, coconut milk, lime, water and pine nuts, using the bamix® with the mincer.

Trim the button mushrooms, remove the stems and stuff with about 1–2 teaspoons of the cashew basil cream. The button mushrooms need about 15–20 minutes on the barbecue. The button mushrooms are ready when they start to shrivel. Sprinkle with pine nuts and serve.