Recipe Directions

1. Mix together the olive oil, balsamic vinegar, and honey, and pour into a large Ziploc bag with the mushrooms. Allow mushrooms to marinate at room temperature for at least an hour, turning occasionally to coat.

2. In a large bowl, combine the apple, celery, raisins, and onion bread.

3. In a blender, blend the pine nuts, hazelnuts, olive oil, and lemon juice until smooth. Pour over the onion bread mixture and stir to coat.

4. Add the fresh herbs and seasonings. Stir until well combined, and adjust to taste if necessary.

5. Arrange mushroom caps in a shallow baking dish. Fill each cap with a small mound of stuffing.

6. Pour the marinade into the bottom of the baking dish. Sprinkle stuffed mushrooms with ground pepper to taste.

7. Place mushrooms in dehydrator at 110 Fahrenheit for a few hours until soft and warm. These are even better the following day, so feel free to make them in advance and re-warm them before serving. Enjoy! 

Mygreenmojo's Thoughts

By mygreenmojo

These are absolutely decadent. A must for holiday gatherings!

You might even want to double the recipe just to watch your non-raw relatives swoon. 

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Comments

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For onion bread, use any of the raw onion bread recipes on this site. I guess I just assumed you all would know what I meant. Sorry about that.

Either the "onion bread" or "even better onion bread" (I make this one with apples instead of zucchini--devine!) would work. Or... just use some onion!

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What is onion bread? Is it raw? How do you make it? Thanks :)

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Beautiful! Non-raw eaters would like these too.

All

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An empty plate is the best compliment I can say about this recipe. I brought these to our parish budget meeting (you know how much food we can eat at church,) and I was lucky that I snagged the last one! What I enjoy the most is when someone asks me for the recipe and I can tell them it's a raw food recipe. I have to admit that I was unable to use the onion bread so I subbed with some finely minced onion but it worked well.

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these rock! i made extra stuffing and ate it right out of the bowl! maybe my husband will like them.. though he is sometimes weird about mushrooms.. we'll see!

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I´m making these now, they are in the dehydrator as I type! I tasted one tiny one before it went in and it was YUMMY. I didn´t have that many mushrooms so for lunch now i´m eating the leftover stuffing mixed with a grated carrot and another squeeze of lemon juice. It´s great!! Thanks.

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nope, sadly not considered raw, but through an email conversation with a gentlemen from Bariani, he said it is live as there are active enzymes. I do not know how true this is

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does balsamic vinegar considered raw?

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I modified the recipe so that it now specifies to use RAW onion bread.

4 votes
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For onion bread, use any of the raw onion bread recipes on this site. I guess I just assumed you all would know what I meant. Sorry about that.

Either the "onion bread" or "even better onion bread" (I make this one with apples instead of zucchini--devine!) would work. Or... just use some onion!

Top Voted
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Beautiful! Non-raw eaters would like these too.

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What is onion bread? Is it raw? How do you make it? Thanks :)

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Wonderful idea! Thanks for sharing this!

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For onion bread I would substitute 1 cup of sprouted wheat berries processed with 2 stalks of green onions chopped. Definitely a holiday recipe and I will be making it for my family gathering on the 15th.

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This recipe was inspired by the "pesto stuffed mushrooms" and "hazelnut sage stuffing" recipes. I first made them for (a rather lonely) Thanksgiving by myself. They turned out SO amazing, and I will definitely be making them frequently during my holiday vacation. By the way, they are also good cold (straight outta the fridge for breakfast!).

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