Raw Stuffed Mushrooms

As summer is coming up, I figured, why not make some fun finger food that can be served at parties and will really impress and delight. Yes, I literally thought this out loud. Good weather can improve a mood and when you’re in a good mood the next logical step is a party – right? Right!

The next time you’re going to such an event why not bring raw stuffed mushrooms, they can be made without a dehydrator, just some prep time before hand.

Stuffing:
1/2 cup raw almonds (soaked at least 2 hours or over night)
1/2 cup raw pumpkin seeds (soaked at least 2 hours or over night)
1/2 cup celery or celery pulp from juicer
1 clove garlic
1 tbsp brown miso
2 packages of cremini or button organic mushrooms

Combine the seeds/nuts first in a high speed blender/food processor – do not purée, just mix until semi chunky. Then add in the rest and a few short pulses should do it.

Mushroom marinade:
1/2 tbsp cold pressed olive oil
1/2 tbsp Nama shoyu/Coconut aminos (non-raw: use soy sauce/tamari)
1 tbsp nutritional yeast

If you are using a dehydrator – combine the mushroom marinade ingredients with the mushrooms and proceed to stuff the mushroom caps. Then place on the dehydrator tray – you might have to take out the first tray as the stuffing might be too high for the mushrooms to fit and use every other tray. Should make one and a half trays. Set at 105F for an hour or to your warm preference.

If you are not using a dehydrator – let the mushrooms marinate in the marinade mix for a few hours or even over night. When ready, stuff the mixture into the caps and place in the oven at 375F  for a 15 minutes just to warm up.

Dress up the mushrooms with sprouts, zucchini, and a side of raw salsa. If you want this to be nut free – just use the pumpkin seeds.

Happy eating!