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Stuffed Portobello Mushrooms With Cashew 'Cream' Sauce

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2 large cloves garlic, minced

1/4 cup soy sauce (may substitute low-sodium soy sauce)

1 teaspoon Chinese chili sauce, such as Sambal Oelek

1/4 cup dry white wine or water

1/4 cup plus 1 tablespoon canola oil

6 large (24 to 36 ounces) portobello mushroom caps, halved horizontally with a serrated knife

1 large red onion, cut into six 1/4-inch-thick slices

Kosher salt

Freshly ground black pepper

1 cup unsalted roasted cashews

2 cups water

1 teaspoon kosher salt

2 teaspoons extra-virgin olive oil

2 teaspoons minced garlic

4 teaspoons dry white wine or water

1 bunch red, green or rainbow chard, stemmed and roughly chopped (about 2 1/2 cups packed)

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

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