Raw Stuffed Mushrooms with Rosemary “Cream”

Susan | April 3, 2014

Stuffed Mushrooms at Ramwazing.com

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 portobello 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.

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Raw Stuffed Mushrooms with Rosemary Garlic "Cream"

Serves 4

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

Rub mushroom caps inside and outside with two tablespoons of tamari. Set aside.
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.
When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, olives and pine nuts. Salt and pepper to taste.
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

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

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Barbara Weith wrote on April 4, 2014

Sounds like a winner and well put together. I personally would prefer to marinate the portobellos and dehydrate
an hour or so for less of a “raw” mushroom effect. Although I can tell that the Rosemary Sauce will carry it well regardless.