Overview

Raw stuffed mushrooms are awesome for entertaining. They are best served right away. Try to dehydrate these as high as possible.
  • Prep Time

    7 min
  • Total Time

    6 hours 47 min
  • Suggested Servings

    10 servings
  • Yield

    20 stuffed mushrooms
  • Shelf Life

    Eat immediately; store leftovers in fridge
  • Equipment

Ingredients

Nutrition Facts

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 3-8 hours depending on how dehydrated you want them. Serve immediately after dehydrating.

The Rawtarian's Thoughts

By The Rawtarian

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 enjoy 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 so I eat some pretty soon but I leave the rest to get all shrivelled up and delicious. If you do dehydrate for a long time 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 :)

 

Nutrition Overview

A+grade
  • This recipe is very low in Calories, Fat, Carbohydrates, and Sodium.
  • This recipe is a good source of Vitamin K.
  • This recipe is a noteworthy source of Vitamin C, and Riboflavin.

Printable Recipe (PDF)

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Photos

Comments and Reviews

Top voted

131 votes
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My pleasure Emmeline :)

130 votes
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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!

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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

All

54 votes
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Do you have any suggestions on dehydrating times? Approximately what itemperature is dehydrate on high and what is a safe raw temperature as the recipe suggests? thanks!

Posted from The Rawtarian's Raw Recipes App

52 votes
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Hi Julie,

In short, try 145 for first hour, then drop to 110 for about 5 more hours

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As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.

However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.

I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.

One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.

For me, I do strive to live a 100% raw lifestyle; however, I also make some slight tweaks to the “rules” in order to ensure that I can stay raw over the long-term.

57 votes
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Lindsay's Review

Raw stuffed mushrooms
5
5 out of 5

Scrumptious, simple and easy...thank you!!!!

63 votes
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My pleasure Lindsay :) Glad they tickled your cravings.

:)

62 votes
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That dip is awesome! I had some left over so I used the dip to make some chard wraps, it was delicious!

56 votes
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Hi Gwyneth - I know, right? I can eat the filling with a spoon :)

71 votes
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Hi,
I loved the test of these mushrooms but they look very dark, I don't know if I over dehydrated them... I dehydrated them for 9 hours.
Any suggestions?

Posted from The Rawtarian's Raw Meal Plans App

60 votes
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That's just what seems to happen. Mine get really dark too :) 

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I see, thanks a lot for this Laura-Jane! :-))

Posted from The Rawtarian's Raw Recipes App

131 votes
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My pleasure Emmeline :)

Top Voted
129 votes
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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

Top Voted
130 votes
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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!

Top Voted
53 votes
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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'.

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Hi Katrina, that's tough! You may find this podcast helpful: http://www.therawtarian.com/rfp05-nut-substitutions

 

53 votes
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mmm I just love using mushrooms in my raw recipes! These are, as you would say, to live for!

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