Ingredients

1/2 cup raw cashews

1/2 cup soaked sunflower seeds

1/2 cup pecans

1/4 cup unsweetened shredded coconut

1/4 cup chopped mushroom stems

1/4 cup chopped fresh parsley

1/3 red pepper

2 green onions

1 tsp Herbs de Provence

1/2 tsp minced garlic

1 tbs lemon juice

3 sundried tomatoes, rehydrated

1/2 tsp sea salt

2 packages button mushrooms

Olive oil for brushing mushrooms

Recipe Directions

De-stem and clean mushrooms. Brush with olive oil. Set aside.

Process nuts and coconut together until light and almost fluffy. Do not over process.

Add remaining ingredients and pulse chop until well blended. Stuff mushroom caps. Eat or dehydrate for 2-4 hours at 115F.

Oiselet's Thoughts

By oiselet

Featured in Purely Delicious (magazine), photo by The Sunny Raw Kitchen at blogspot.

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