I am often asked where I get my inspiration when I am creating raw food recipes. I have a pretty extensive background in food. It is what got me in trouble with “traditional” food in the first place. Too many gourmet meals full unhealthy ingredients. Even though I eat 90-100% raw, I still love gourmet food. But now I want it to be easy and super healthy. That is what inspires me. Creating my favorite traditional recipes the raw food way!
I have been wanting to make a stuffed mushroom for quite a while. Since I love marinated mushrooms, I started with them. Then the fun starts. I decided to make a pate from pumpkin seeds and sunflower seeds. Shallots, garlic, some herbs and a few more ingredients, I taste as I go until I am happy.
This is an easy recipe that comes together quickly and will please you and your family. It is also a great raw food recipe for entertaining! Pumpkin seeds are extremely healthy. You can read more about them here: Pumpkin Seed Crackers
- 4 cups Mushrooms, divided
- 1/4 cup Olive Oil
- 1/4 cup + 2 tablespoons Nama Shoyu (divided)
- 1 tablespoon Agave (optional)
- Remove the stems and gills from 2 cups of the mushrooms
- Combine Nama Shoyu, Olive Oil and Agave
- Place mushrooms and marinade in bowl, coat to combine. Let sit, stiring occasionally for at least 3 hours.
- 1 cup Pumpkin seeds (soaked for 3+ hours)
- 1 cup Sunflower seeds (soaked for 3+ hours)
- 1 tablespoon Water
- 1 Clove Garlic
- 1 Shallot
- 1/4 cup Parsley
- 1 tablespoon Tarragon
- 1 tablespoon Thyme
- Pinch Salt
- Pinch Pepper
- Finely chop garlic and shallot in food processor. Remove to bowl.
- Place 2 cups Mushrooms in food processor. Pulse until they are finely chopped. Put in bowl with garlic and shallots.
- Drain sunflower seeds and pumpkin seeds. Process in food processor until a paste consistency is achieved. Add to bowl.
- Stir in remaining ingredients, spoon into drained, marinated mushroom tops. Sprinkle tops with more tarragon.
Chef’s Notes: You can start the mushrooms marinating and the seeds soaking at the same time, about 3 hours prior. You will want to pat the mushrooms dry or they will be too oily.
Carol wrote on October 8, 2013
Is there a certain mushroom that is best for this recipe??
Susan wrote on October 8, 2013
I like portobello mushrooms.
Alex wrote on July 26, 2012
This was sooo frickin’ good. Sweet and creamy, went amazing with spinach, strawberries, and cucumbers. Thanks so much!
Shelly wrote on March 13, 2012
Where do you find some of these ingredients I’ve never heard of before? and what department of a grocerie store would I find them in? Herb dept???
Susan wrote on March 13, 2012
Which specific ingredients are you wondering about?
Lys wrote on March 8, 2012
Sounds very good! I am just wondering if I can change the Agave with Stevia?
alicia wrote on December 12, 2011
I amazed my family over the Thanksgiving Holiday by your pumpkin pie recipe and your OMG pecan bars. Do you have a recipe for a holiday chocolate peanut butter pie?
Carol wrote on November 24, 2011
Where do I use the parsley in this recipe? 🙂
Susan wrote on November 26, 2011
When it says stir in remaining ingredients. 🙂
Jamie Masar wrote on May 1, 2011
I made these last night as an appetizer for a get together with friends. I’m used to eating stuffed mushrooms that are hot and cooked, so i was afraid they might be a little weird for people that were having a WING night, of all things, but my worries were unfounded. My friends ALL really liked them! I’m a beginner to raw foods, and this is only the third raw thing i’ve made (well, besides the obvious salads and such). I can’t wait to try the next thing :). Thanks for the recipe! Really yummy 🙂