YieldMakes 60 mushrooms
60 shiitake mushrooms (stems removed)
2½ cup Italian olives (chopped)
1 cup raw pine nuts (ground)
½ cup chives (minced)
½ cup cilantro (minced)
7 clove garlic (minced)
¼ cup stone-ground mustard
1. Mix all ingredients (except mushrooms).
2. Put a small spoonful of mix on the underside of each mushroom cap (should completely fill the cap).
3. Dehydrate at 100 Fahrenheit for 12 – 18 hours (I dehydrate closer to 12 than 18).
4. Cilantro and various olives make a nice garnish for this recipe.
These can be put in the dehydrator the night before you want to eat them. Just store them in a glass container for the rest of the day.
Kandace's ThoughtsBy kandace
These are absolutely delicious.
The stuffing is a rich tapenade – easy to make.
The hardest part is waiting for them to dehydrate!
This is based on a recipe in RAWVolution (I like more olives and garlic and love the chive/cilantro spice mix).
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
Chanterelles raw?norms - 4 hours 42 min ago
Ah, stupid headache- I need help with this diet...richardp6483 - 16 hours 23 min ago
Go Macrobar legit?ClaireT - 20 hours 23 min ago
Water Fasting - Anyone done that before?agnesc - 4 days 14 hours ago
Disturbing Craving...ClaireT - 1 week 21 hours ago