YieldMakes 60 mushrooms
60 shiitake mushrooms (stems removed)
2½ cup Italian olives (chopped)
1 cup raw pine nuts (ground)
½ cup chives (minced)
½ cup cilantro (minced)
7 clove garlic (minced)
¼ cup stone-ground mustard
1. Mix all ingredients (except mushrooms).
2. Put a small spoonful of mix on the underside of each mushroom cap (should completely fill the cap).
3. Dehydrate at 100 Fahrenheit for 12 – 18 hours (I dehydrate closer to 12 than 18).
4. 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.