Rating4/5 (from 1 ratings)4
1 Portabello mushroom
6 Green olives (finely chopped)
2 Sundried tomatoes (finely chopped)
1 teaspoon tahini
6 fresh basil leaves (finely chopped)
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 ThoughtsBy 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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