Adapted from a recipe by Alissa Cohen. I found it on Raw Food Talk, but I believe it is also in her book – Living on Live Food. “Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.”
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Ingredients

14 button mushrooms, washed and stemmed
MARINADE INGREDIENTS
½ cup water
2 tablespoons Namu Shoyu
1 tablespoon apple cider vinegar
1 clove garlic (peeled and minced)
STUFFING INGREDIENTS
1 cup walnuts
2 cups basil
½ cup pine nuts
½ cup olive oil
2 cloves garlic (peeled and minced)
½ teaspoon sea salt

Recipe Directions

1. Combine the marinade ingredients in a bowl, add mushrooms and allow to marinate for a couple of hours, turning them occasionally.

2. Blend all stuffing ingredients in a food processor, until smooth.

3. Place mushrooms top side down on a plate. Scoop a small amount of stuffing into each mushroom cap.

4. Dehydrate at 105 degrees for 5-6 hours, or until soft.

Crisyn's Thoughts

By Crisyn

Adapted from a recipe by Alissa Cohen. I found it on Raw Food Talk, but I believe it is also in her book – Living on Live Food.

“Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.”

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Comments

Top voted

Raw Sensation

Feb 19, 2010

42 votes
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Vote up!
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Mmmmm. I've just made this and my mushies are in the dehydrator. I've not used the marinade as I am impatient! I've also used 1/2 basil, 1/2 dandelion and cashews. I'm eating the leftover pesto on halved cherry tomatoes and it's soooooo good! Thanks for the inspiration....

Patty708

Jun 03, 2009

39 votes
+
Vote up!
-
Vote down!

These are so good. I didn't use the marinade at all, just filled the mushrooms with the pesto and dehydrated them. I'm now trying olive tapanade and sun dried tomato tapanade stuffed mushrooms.

lauraj

Sep 04, 2009

37 votes
+
Vote up!
-
Vote down!

I made the ones from Alissa's book, and I swear it converted a non-mushroom lover like me into a moaning, eyes closed, very happy gal!!!

All

Carmentina

Apr 14, 2010

30 votes
+
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Vote down!

I just made this, but didn't have any pine nuts, so I used cashews. I don't have a dehydrater, so I just put the stuffed mushrooms on a plate resting on my radiator. This is so delicious and the pesto's to die for!!

Raw Sensation

Feb 19, 2010

42 votes
+
Vote up!
-
Vote down!

Mmmmm. I've just made this and my mushies are in the dehydrator. I've not used the marinade as I am impatient! I've also used 1/2 basil, 1/2 dandelion and cashews. I'm eating the leftover pesto on halved cherry tomatoes and it's soooooo good! Thanks for the inspiration....

Top Voted

lauraj

Sep 04, 2009

37 votes
+
Vote up!
-
Vote down!

I made the ones from Alissa's book, and I swear it converted a non-mushroom lover like me into a moaning, eyes closed, very happy gal!!!

Top Voted

Patty708

Jun 03, 2009

39 votes
+
Vote up!
-
Vote down!

These are so good. I didn't use the marinade at all, just filled the mushrooms with the pesto and dehydrated them. I'm now trying olive tapanade and sun dried tomato tapanade stuffed mushrooms.

Top Voted

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