Stuffed Mushrooms with Sunflower Seed Sage and Rosemary Cream
Make this first so the mushrooms can marinate while you are preparing the rest of the recipe.
- 1/4 cup coconut aminos *
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1/4 cup water
- Whisk all ingredients together. If you want to omit the oil, just replace it with water.
- Place mushroom caps, stems and gills removed, in a re-sealable container. Toss to coat and let sit while you prepare the rest of the recipe.
*Low sodium soy sauce, Braggs Liquid Aminos, coconut aminos, or Tamari can be substituted.
Sunflower Seed Sage and Rosemary Cream
- 2 cups sunflower seeds, soaked until soft, drained and rinsed
- 1 cup water
- 1/2 lemon, juice from
- 2 tablespoons dijon mustard
- 2 tablespoons maple syrup
- 1 clove garlic
- 2 teaspoons dried sage
- 1 teaspoon dried rosemary
- 1/2 teaspoon Himalayan salt
- 5 grinds or a healthy pinch of fresh ground pepper
- Place sunflower seeds, water, lemon juice, dijon mustard, maple syrup and garlic in high-speed blender. Blend until smooth.
- Pulse or stir in sage, rosemary, salt and pepper.
- 4 portabello mushroom caps, stems and gills removed
- 1 cup finely diced sweet onion
- 1 cup finely diced mushrooms
- 1/2 cup finely diced celery
- 1/2 finely diced carrot
- 1 cup fresh parsley, roughly chopped
- In a medium bowl, stir together the diced onion, mushrooms, celery and carrot. Toss with Coconut Aminos.
- Spread on a non-stick dehydrator sheet and dehydrate 3 hours at 118 degrees.
- Place mushroom caps on dehydrator sheet and dehydrate for 3 hours at 118 degrees.
- Remove veggies to a bowl, add the sunflower sage “cream” and parsley. Stir to combine.
- Spoon filling mixture into mushroom caps. Place back in dehydrator to warm if desired.