stuffed mushroom

This recipe for stuffed-mushrooms-with-sunflower-seed-sage-and-rosemary-cream is wonderful. We were able to stuff 6 mushrooms with the Sunflower, sage and rosemary cream and veggies.

Stuffed Mushrooms with Sunflower Seed Sage and Rosemary Cream

Serves 4

Mushroom Marinade

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

1. Whisk all ingredients together. If you want to omit the oil, just replace it with water.
2. 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

1. Place sunflower seeds, water, lemon juice, dijon mustard, maple syrup and garlic in high-speed blender. Blend until smooth.
2. Pulse or stir in sage, rosemary, salt and pepper.

Mushrooms

• 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

Raw Directions:

1. In a medium bowl, stir together the diced onion, mushrooms, celery and carrot. Toss with Coconut Aminos.
2. Spread on a non-stick dehydrator sheet and dehydrate 3 hours at 118 degrees.
3. Place mushroom caps on dehydrator sheet and dehydrate for 3 hours at 118 degrees.
4. Remove veggies to a bowl, add the sunflower sage “cream” and parsley. Stir to combine.
5. Spoon filling mixture into mushroom caps. Place back in dehydrator to warm if desired.