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 :)
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Comments
Yurie
Nov 07, 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 :)
Lisa
Jun 14, 2012
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What is the best way to store these?
The Rawtarian
Sep 07, 2012
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Store in fridge. Then reheat before eating
Karen PARK
Jun 25, 2012
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omg, Thanks a lot >_<
The Rawtarian
Sep 07, 2012
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you are welcome Karen
Johnny Deigh
Sep 03, 2012
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That paté you use to stuff the mushrooms is so delicious taht I often skip stuffing the mushrooms entirely and use the paté as a topping on salads. Sometimes I even just eat the paté with a spoon by itself. Yum!
The Rawtarian
Sep 07, 2012
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You know, Johnny, I am really glad that you wrote this because I haven't had this pate in ages and I forgot how good it was. Something about your note just brought all the taste memories rushing back into my head! Thank you. I will have to pick up the ingredients and make a batch
Johnny Deigh
Sep 16, 2012
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You know when I had just finished making the paté for the first time, I had to go outside to park the car in our garage, and when I came back a few minutes later, my wife and her friend had been eating the paté right out of the food processor.
The Rawtarian
Sep 20, 2012
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A sure sign of success! But be careful, sharing is over-rated :)
Val
Sep 06, 2012
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That's was the best easy tasty. Platte I make such a success at my girls night party everyone ask the recipe. Thank you. I am new at raw food diet. Second week. Loving it. Val. French canadienne
The Rawtarian
Sep 07, 2012
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Merci Val! Sa me donne plaisire que t'aime cette recete. :)
Anglais Canadienne qui essaye parler en Francais!! Probablement tres mal, mais c'est une efforte jusque la meme!
michelle
Oct 01, 2012
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how many servings does this recipe make?
The Rawtarian
Oct 01, 2012
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3-4 large servings
Katrina
Feb 06, 2013
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mmm I just love using mushrooms in my raw recipes! These are, as you would say, to live for!
The Rawtarian
Feb 06, 2013
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Precisely Katrina! :)
Katrina
Feb 09, 2013
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Gonna try these again but with pumpkin seeds! My sister is allergic to all nuts and sunflower seeds, making raw dinners a little more difficult. What would be another good substitute for those besides pumpkin seeds in most recipes? I've tried flax and chia but they don't have quite the same 'crunch'.
The Rawtarian
Feb 10, 2013
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Hi Katrina, that's tough! You may find this podcast helpful: http://www.therawtarian.com/rfp05-nut-substitutions
Emmeline
Apr 24, 2013
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Oh dear... I am not getting the step 6 on the "dehydration" bit. How do I dehydrate the finished mushrooms?? I don't have a dehydrator machine. :(
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 28, 2013
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Hi Emmeline, oh! Well, a dehydrator is an electronic box that mimics the heat of the sun - and dries stuff out (takes the moisture out). So they kindof get "cooked" ish - the mushroom shrink a bit, and the stuffed part gets warm. But, in THIS CASE for this recipe it's okay to just eat them without dehydrating However, for some of my other recipes (like raw crackers) a dehydrator is totally necessary. Hope this makes sense!
Emmeline
Apr 29, 2013
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I see, thanks a lot for this Laura-Jane! :-))
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
May 11, 2013
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My pleasure Emmeline :)
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