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Raw Stuffed Mushrooms with Rosemary “Cream”

Stuffed Mushrooms at Ramwazing.com

Stuffed Large Portobella Mushrooms

Raw Stuffed Mushrooms at Rawmazing.com

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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40 Comments

  1. Anna Winters Loves Raw Food wrote on April 24, 2014

    Incredibly-yummy looking dish! It looks difficult to make but I’m going to give it a try anyway. thanks 🙂

    Reply
    • Susan wrote on April 24, 2014

      It’s pretty darn easy!

      Reply
  2. Kate wrote on April 14, 2014

    Made these for a dinner party last weekend and everyone loved them! Especially the Rosemary Garlic Cream 🙂 Absolutely no leftovers! Thank you!

    Reply
  3. kimmythevegan wrote on April 13, 2014

    Mmmm I LOVE mushrooms. What could be better than stuffing them with awesome & delicious stuffing & topping them with cashew cream Oh yum.

    Reply
  4. Angela wrote on April 8, 2014

    I cannot believe how good this looks – making this ASAP. Love your site!

    Reply
  5. tracy wrote on April 7, 2014

    how long will the “cream” keep in the fridge if I have any left over ? thanks.

    Reply
    • Susan wrote on April 8, 2014

      3-5 days. You can also freeze it. Cheers!

      Reply
  6. Liisa wrote on April 6, 2014

    I made a raw(ish) version of these tonight. Absolutely lip smacking good! As I’m currently without my dehydrator, I had to put the dehydrator part of the recipe in the oven instead. I also was without rosemary, so used herb de provence. Can’t wait until I have my dehydrator to try again! Thanks Susan!

    Reply
  7. Karen wrote on April 4, 2014

    If I were to ever win a big lottery jackpot, I would beg you to come and “cook” for me. Hey, wait a minute, you do already! You are so talented and your ideas are amazing!

    Reply
    • Susan wrote on April 4, 2014

      Awe, thanks Karen!!

      Reply
  8. Susan wrote on April 4, 2014

    Actually, the mushrooms are marinated (coated with the tamari) and then dehydrated along with the tomatoes and onions. See step two above….Cheers!

    Reply

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