Tuesday, April 8, 2014

raw stuffed mushrooms

We saw this recipe and knew we would love it!!! We made i for lunch today and it is wonderful!!! If one doesn't have a dehydrator, this could be baked for 20 minutes at 350. Bake the mushrooms for 10 minutes to soften them and combine all the stuffing, stuff, and bake the remaining 10 minutes, adding the garlic rosemary "cream" when serving.
The link is at the bottom.

Raw Stuffed Mushrooms with Rosemary Garlic “Cream”
serves 4
  • 4 large portobella mushroom caps
  • 3 cups diced tomato, divided
  • 1 cup diced sweet onion, divided
  • 1/4 cup plus 2 tablespoons tamari 
  • 2 tablespoons coconut nectar or liquid sweetener of choice
  • 4 cups spinach, crushed
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup pine nuts
  • Himalayan salt and pepper to taste
1. Rub mushroom caps inside and outside with two tablespoons of tamari. Set aside.
2. Place half the tomatoes and half the onions in a bowl. Stir in the remaining 1/4 cup tamari and the coconut nectar. Make sure all the tomatoes and onions are coated. Spread on a non-stick dehydrator sheet and dehydrate, along with the mushroom caps for 2-4 hours at 115 degrees. 
3. When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, olives and pine nuts. Salt and pepper to taste. 
4. Spoon tomato mixture into mushroom caps and top with garlic cashew cream.
Cashew Garlic Cream
  • 1 cup cashews, soaked overnight, drained and rinsed
  • 1/2 cup water
  • 1 clove garlic
  • 1 teaspoon fresh rosemary, finely chopped
  • Himalayan salt and pepper to taste
1. Blend cashews, water, and garlic in high-speed blender until smooth. 
2. Stir in rosemary, salt and pepper. 

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