Raw Food Stuffed Mushrooms with Rosemary Cream


Ingredients:

  • 4 large portobello 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
Cashew Garlic Cream:

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


Method:

  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.
  5. Blend cashews, water, and garlic in high-speed blender until smooth.
  6. Stir in rosemary, salt and pepper.

recipe and image: rawmazing