Raw stuffed mushrooms
20 small fresh mushrooms (button mushrooms) (real normal mushrooms)
1/2 cup red pepper or yellow pepper (do not use green pepper)
2/3 cup pine nuts (or cashews in a pinch)
1-2 cloves garlic
1/2 cup fresh basil (packed) (or fresh cilantro)
1/2 cup fresh spinach (packed)
1 tablespoon lemon juice
1/2 teaspoon sea salt
Directions
1. Clean all mushrooms with a dry tea towel or paper towel. Twist off stems. Separate stems from caps.
2. Place caps aside and reserve for later.
3. Throw clean mushroom stems into food processor. Add everything else to food processor EXCEPT RED PEPPER and EXCEPT MUSHROOM CAPS. Process until roughly chopped, resembling coarse pesto or a slightly chunky dip. Remove from food processor and set aside.
4. Place red pepper into food processor and pulse until lightly chopped. (Do not over-process.) Add chopped red peppers to previous mixture. Mix with a spoon.
5. Spoon the mixture into mushroom caps.
6. Dehydrate on high for 1.5 hours then reduce heat and dehydrate as high as rawfully safe for another 3-24 hours depending on how dehydrated you want them. Serve immediately after dehydrating.
The Rawtarian's Thoughts
Raw stuffed mushrooms are awesome for entertaining. They are best served right away. Try to dehydrate these as high as possible. They don't keep very well so probably one batch is good enough.
You can your raw stuffed mushrooms still rather moist and warm, which is nice. Or for a neat, chewy zingy exciting tiny morsel try dehydrating until they are very small and shrunken. Soooo good both ways, depending on your mood! Usually I am impatient to I eat some pretty soon but I leave the rest to get all shrively and delicious. If you do that they will shrink in size quite a bit so make sure to make quite a few if you plan on serving for others otherwise you will look like a stingy host :)
Images
Comments
Yurie
Nov 06, 2011
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Hi from Tokyo! I just found your website, and it's so lovely!!
I made this recipe in Raw Food Culinary class yesterday. It tasted so well and filled me up as well. Still there are few rawfoodists in Japan, but the number is def increasing. I am planning to teach some class from next spring! Hope I can combine Japanese and Western style raw food :-)
The Rawtarian
Nov 07, 2011
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Hello Yurie, way over there in Tokyo! There are few raw foodists where I am (rural Canada, Prince Edward Island, land of Anne of Green Gables) so I hear you able wanting the numbers to increase.
That's awesome that you are planning to teach a class. Let me know if I can help in any way.
A great combo of western and Japanese is seaweed salad... Mmm!
Cindy
Feb 02, 2012
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these were awesome! and I didn't even dehydrate them :)
The Rawtarian
Feb 06, 2012
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Nice :)
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