Recipe Directions
- 1. Clean all mushrooms with a dry tea towel or paper towel. Twist off stems. Separate stems from caps.
- 2. Place caps aside and reserve for later.
- 3. Throw clean mushroom stems into food processor. Add everything else to food processor EXCEPT RED PEPPER and EXCEPT MUSHROOM CAPS. Process until roughly chopped, resembling coarse pesto or a slightly chunky dip. Remove from food processor and set aside.
- 4. Place red pepper into food processor and pulse until lightly chopped. (Do not over-process.) Add chopped red peppers to previous mixture. Mix with a spoon.
- 5. Spoon the mixture into mushroom caps.
- 6. Dehydrate on high for 1.5 hours then reduce heat and dehydrate as high as rawfully safe for another 3-8 hours depending on how dehydrated you want them. Serve immediately after dehydrating.
The Rawtarian's Thoughts
By The Rawtarian Raw stuffed mushrooms are awesome for entertaining. They are best served right away. Try to dehydrate these as high as possible. They don't keep very well so probably one batch is good enough.
You can enjoy your raw stuffed mushrooms still rather moist and warm, which is nice. Or for a neat, chewy zingy exciting tiny morsel try dehydrating until they are very small and shrunken. Soooo good both ways, depending on your mood! Usually I am impatient so I eat some pretty soon but I leave the rest to get all shrivelled up and delicious. If you do dehydrate for a long time they will shrink in size quite a bit so make sure to make quite a few if you plan on serving for others otherwise you will look like a stingy host :)
Recipe Photos
Nutrition Facts
- This recipe is very low in Calories, Fat, Carbohydrates, and Sodium.
- This recipe is a good source of Vitamin K.
- This recipe is a noteworthy source of Vitamin C, and Riboflavin.
Amounts per 43 g (2 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 69 | 3 % |
| Protein | 2.1 g | 4 % |
| Fat | 6 g | 8 % |
| Carbohydrates | 2.7 g | 1 % |
| Dietary Fiber | 0.78 g | 2 % |
| Sugars | 1.1 g | |
| Calcium | 9 mg | 1 % |
| Iron | 0.75 mg | 6 % |
| Sodium | 119 mg | 5 % |
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Comments and Reviews
All
Val
Sep 06, 2012
That's was the best easy tasty. Platte I make such a success at my girls night party everyone ask the recipe. Thank you. I am new at raw food diet. Second week. Loving it. Val. French canadienne
The Rawtarian
Sep 07, 2012
Merci Val! Sa me donne plaisire que t'aime cette recete. :)
Anglais Canadienne qui essaye parler en Francais!! Probablement tres mal, mais c'est une efforte jusque la meme!
Johnny Deigh
Sep 03, 2012
That paté you use to stuff the mushrooms is so delicious taht I often skip stuffing the mushrooms entirely and use the paté as a topping on salads. Sometimes I even just eat the paté with a spoon by itself. Yum!
The Rawtarian
Sep 07, 2012
You know, Johnny, I am really glad that you wrote this because I haven't had this pate in ages and I forgot how good it was. Something about your note just brought all the taste memories rushing back into my head! Thank you. I will have to pick up the ingredients and make a batch
Johnny Deigh
Sep 16, 2012
You know when I had just finished making the paté for the first time, I had to go outside to park the car in our garage, and when I came back a few minutes later, my wife and her friend had been eating the paté right out of the food processor.
The Rawtarian
Sep 20, 2012
A sure sign of success! But be careful, sharing is over-rated :)
Karen PARK
Jun 25, 2012
omg, Thanks a lot >_<
The Rawtarian
Sep 07, 2012
you are welcome Karen
Lisa
Jun 14, 2012
What is the best way to store these?
The Rawtarian
Sep 07, 2012
Store in fridge. Then reheat before eating
Cindy
Feb 02, 2012
these were awesome! and I didn't even dehydrate them :)
The Rawtarian
Feb 06, 2012
Nice :)
Yurie
Nov 07, 2011
Hi from Tokyo! I just found your website, and it's so lovely!!
I made this recipe in Raw Food Culinary class yesterday. It tasted so well and filled me up as well. Still there are few rawfoodists in Japan, but the number is def increasing. I am planning to teach some class from next spring! Hope I can combine Japanese and Western style raw food :-)
The Rawtarian
Nov 07, 2011
Hello Yurie, way over there in Tokyo! There are few raw foodists where I am (rural Canada, Prince Edward Island, land of Anne of Green Gables) so I hear you able wanting the numbers to increase.
That's awesome that you are planning to teach a class. Let me know if I can help in any way.
A great combo of western and Japanese is seaweed salad... Mmm!
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