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
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....
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Raw Sensation
Feb 19, 2010
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....
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