Ingredients

1 Portabello mushroom
6 Green olives (finely chopped)
2 Sundried tomatoes (finely chopped)
1 teaspoon tahini
6 fresh basil leaves (finely chopped)

Recipe Directions

1/ Cut the stem off the mushroom and place it gill sides up on a dehydrator tray.

2. Mix the remaining ingredients together adding a little water if your sundried tomatoes are very dry or if your tahini is dry (both of mine were!)

3. Spread this mix over the mushroom and dehydrate. Kate’s recipe said 4 hours, I only managed one hour and it was great. If you made the sauce liquid enough you could probably get away without dehydrating at all.

4. I served it with a basic salad which I'm becoming obsessive about being symmetrical!

Fee's Thoughts

By Fee

I started this as these were the ingredients I had in and then discovered I had based it on Kate Wood’s stuffed mushrooms in Eat Smart Eat Raw.

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Comments

Top voted

waterbaby12347

Jun 28, 2010

33 votes
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Yummmmmm!!! Sounds wonderful and looks beautiul!!!

Fee

Jul 01, 2010

30 votes
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I made this again on thursday and added some chili and some nutritional yeast flakes (I know they arent raw) and it was really good. My mushroom was too deep to fit in the dehydrator so I cut some of the bottom to flatten it and chopped it finely and added it to the stuffing. I recon the stuffing will go well in a red pepper too.

All

Fee

Jul 01, 2010

30 votes
+
Vote up!
-
Vote down!

I made this again on thursday and added some chili and some nutritional yeast flakes (I know they arent raw) and it was really good. My mushroom was too deep to fit in the dehydrator so I cut some of the bottom to flatten it and chopped it finely and added it to the stuffing. I recon the stuffing will go well in a red pepper too.

Top Voted

waterbaby12347

Jun 28, 2010

33 votes
+
Vote up!
-
Vote down!

Yummmmmm!!! Sounds wonderful and looks beautiul!!!

Top Voted

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