YieldMakes 60 mushrooms
60 shiitake mushrooms, stems removed
2½ cup italian olives, chopped
1 cup raw pine nuts, ground in a food processor
½ cup chives, minced
½ cup cilantro, minced
7 clove garlic, minced
¼ cup stone-ground mustard
- Mix all ingredients (except mushrooms).
- Put a small spoonful of mix on the underside of each mushroom cap (should completely fill the cap).
- Dehydrate at 100Â°F for 12 – 18 hours (I dehydrate closer to 12 than 18).
- Cilantro and various olives make a nice garnish for this recipe.
These can be put in the dehydrator the night before you want to eat them. Just store them in a glass container for the rest of the day.
Kandace's ThoughtsBy kandace
These are absolutely delicious. The stuffing is a rich tapenade – easy to make. The hardest part is waiting for them to dehydrate! This is based on a recipe in RAWVolution (I like more olives and garlic and love the chive/cilantro spice mix).
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Detox Rash?????sherryllmillicentp - 4 hours 10 min ago
Can broccoli be eaten raw?Coconut Goddess - 7 hours 38 min ago
Coconut Goddess' raw vegan diet plan for fat loss and healthCoconut Goddess - 7 hours 39 min ago
Healthy Choice for not so hip ( mywinlife.com/edwardsgroup )Wayne - 19 hours 7 min ago
New Raw Potluck - Philadelphia, PA Suburbspram3010 - 2 days 8 hours ago