Your whole food, plant-based life.

Raw Stuffed Mushrooms with Rosemary “Cream”

Stuffed Mushrooms at

Stuffed Large Portobella Mushrooms

Raw Stuffed Mushrooms at

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.

Share Via
Share on Pinterest
Share with your friends



  1. Colleen wrote on May 24, 2014

    Just finished making and eating this- It was absolutely fantastic!!! Thank-you sooo much for this delicious-ness!

  2. C hristina wrote on May 21, 2014

    I made these tonight and they were absolutely delicious. My husband and I devoured them. I also made a side of brussel sprout cole slaw with a tangy mustard sauce to go with this (recipe found online), and the pairing was amazing. This dish is so filling and wonderful. Thanks so much for posting this.

  3. Daniel wrote on May 15, 2014

    Beautiful pictures! These mushrooms seem easy to prepare. I can add almost any vegetable or meat to the mushroom. Flavor layering works very well, it enhances the taste of the dish. I am going to try out this dish on Saturday, after I’ll be back from the farmer’s market.

  4. Elis wrote on May 4, 2014

    We devoured them. 🙂 Thanks.

  5. silvia andreoni wrote on May 1, 2014

    Hi susan, i´m from Brasil, where there is no much about raw, i wish i could eat your food, it seems to be amazing really!!…,you are so creative and yours recepies are gorgeous…. i hope some when to meet you. sorry my bad english……, but i admire you very much !!!!
    Congratulations !!!!

    • Susan wrote on May 6, 2014

      Thank you, Silvia!

  6. Myka Stauffer wrote on April 24, 2014

    Looks amazing I’m excited to try this new dish! Thank you so much for sharing.


Post a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

ooter(); ?>