Stuffed Mushrooms with Sunflower Sage Cream and Rosemary
Phase one of our construction project is finally coming to an end. The house is beautiful, the views to die for and we have finally moved out of the downstairs office and are actually living in the main house! As I look back over the last 7 months, I honestly don’t know how we did it. Living with a house full of construction workers popping up everywhere, the nail guns, the compressors, the dust and dirt! And If I am going to be completely honest, I struggled to keep up with the blog.
All my creativity was being poured into the house, not recipes. And there was constant noise and distraction. It took a tole. The holidays came and I just let go and enjoyed the festivities with my family. It was a super special Christmas Eve as my beloved proposed in front of a roaring fire, with the snow swirling outside. It couldn’t have been more perfect. I am thrilled.
So many wonderful distractions kept pulling me away, but this morning, after a long hike through the fog, I finally found the spark that got me back into the kitchen. I was so inspired, I worked on both a raw and cooked version of this wonderful dish. For those of you who can’t eat nuts, I made the sage rosemary cream with sunflower seeds! Sunflower seeds can be a little bitter and the recipe took a bit of tweaking before I was satisfied. Make sure you include all the ingredients for the best results.
You have your choice of using a dehydrator to make this (raw) or the oven (cooked). I want to be able to help out all of you who want healthy recipes but don’t have a dehydrator, or aren’t concerned about having everything raw. It is great raw and delicious cooked! A wonderful, hearty recipe to satisfy you on these cold winter nights.
Make this first so the mushrooms can marinate while you are preparing the rest of the recipe.
- 1/4 cup nama shoyu *
- 1/4 cup maple syrup
- 1/4 cup olive oil
- 1/4 cup water
- Whisk all ingredients together. If you want to omit the oil, just replace it with water.
- Place mushroom caps, stems and gills removed, in a re-sealable container. Toss to coat and let sit while you prepare the rest of the recipe.
*Low sodium soy sauce, Braggs Liquid Aminos or Tamari can be substituted.
Sunflower Seed Sage and Rosemary Cream
- 2 cups sunflower seeds, soaked until soft, drained and rinsed
- 1 cup water
- 1/2 lemon, juice from
- 2 tablespoons dijon mustard
- 2 tablespoons maple syrup
- 1 clove garlic
- 2 teaspoons dried sage
- 1 teaspoon dried rosemary
- 1/2 teaspoon Himalayan salt
- 5 grinds or a healthy pinch of fresh ground pepper
- Place sunflower seeds, water, lemon juice, dijon mustard, maple syrup and garlic in high-speed blender. Blend until smooth.
- Pulse or stir in sage, rosemary, salt and pepper.
- 4 portabello mushroom caps, stems and gills removed
- 1 cup finely diced sweet onion
- 1 cup finely diced mushrooms
- 1/2 cup finely diced celery
- 1/2 finely diced carrot
- 1 cup fresh parsley, roughly chopped
- In a medium bowl, stir together the diced onion, mushrooms, celery and carrot. Toss with Braggs Aminos.
- Spread on a non-stick dehydrator sheet and dehydrate 3 hours at 118 degrees.
- Place mushroom caps on dehydrator sheet and dehydrate for 3 hours at 118 degrees.
- Remove veggies to a bowl, add the sunflower sage “cream” and parsley. Stir to combine.
- Spoon filling mixture into mushroom caps. Place back in dehydrator to warm if desired.
Preheat oven to 350.
- Place mushroom caps on tray and bake for 20 minutes.
- Follow raw directions step 1. Place on parchment lined tray and bake for 15 minutes.
- Follow raw steps 4 and 5. You can also reheat them in the oven briefly.