Rawmazing Raw Food

rawmazing.com · Apr 4, 2014

Raw Stuffed Mushrooms with Rosemary “Cream”

Stuffed Large Portobella Mushrooms

With the Cashew Rosemary “Cream”

There are some days that recipe inspiration does not come easy. And then sometimes, you get lucky. You see an ingredient and a whole dish falls into place.

Strolling farmer’s markets can be a great idea. Veggies and fruits are everywhere calling out, “pick me!”

Yesterday, these portobella mushrooms had that effect on me. When I spotted them, I could not resist. I saw them stuffed with a flavorful, healthy filling made with tomatoes, onions, olives, spinach and pine nuts, topped with a creamy rosemary “cream” sauce. The recipe was born!

I put a little extra step in this recipe that isn’t necessary, but I would suggest you take the time to do it. It contributes to what is called “flavor layering” and it has a big impact on the taste of the final dish. Flavor layering builds, expands and deepens the flavors that are already in your dish. In this recipe, I have taken part of the tomatoes and onions, marinated them, and dehydrated them for a bit. When mixed with the raw tomatoes and onions, the effect deepens and expands the flavor. You can use a low heat oven (not raw) to get the same effect. Just don’t leave them in too long.

Make this recipe for dinner using the big mushroom caps. It also makes a wonderful appetizer if you use smaller mushroom caps. The mushrooms can be eaten without the rosemary garlic cream sauce but personally, I think it makes the dish. One more layer of flavor!

Raw Stuffed Mushrooms with Rosemary Garlic “Cream”

serves 4

  • 4 large portobella mushroom caps
  • 3 cups diced tomato, divided
  • 1 cup diced sweet onion, divided
  • 1/4 cup plus 2 tablespoons tamari
  • 2 tablespoons coconut nectar or liquid sweetener of choice
  • 4 cups spinach, crushed
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup pine nuts
  • Himalayan salt and pepper to taste

1. Rub mushroom caps inside and outside with two tablespoons of tamari. Set aside.

2. Place half the tomatoes and half the onions in a bowl. Stir in the remaining 1/4 cup tamari and the coconut nectar. Make sure all the tomatoes and onions are coated. Spread on a non-stick dehydrator sheet and dehydrate, along with the mushroom caps for 2-4 hours at 115 degrees.

3. When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, olives and pine nuts. Salt and pepper to taste.

4. Spoon tomato mixture into mushroom caps and top with garlic cashew cream.

Cashew Garlic Cream

  • 1 cup cashews, soaked overnight, drained and rinsed
  • 1/2 cup water
  • 1 clove garlic
  • 1 teaspoon fresh rosemary, finely chopped
  • Himalayan salt and pepper to taste

1. Blend cashews, water, and garlic in high-speed blender until smooth.

2. Stir in rosemary, salt and pepper.

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