Stuffed Mushrooms
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
Stuffed Mushrooms
Marinated Mushrooms
- 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.
Filling
- 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.
Susan wrote on March 22, 2010
Actually tastes quite different. 🙂
laura gallagher wrote on March 22, 2010
Tastes seem like your mushroom tart I made last week…yum! I wonder if it would be best to use baby portobellos?!?
Patty wrote on March 22, 2010
I love stuffed mushrooms, I’ve never had them raw before though so I’m super excited to try this recipe out! Thanks for posting!
Michele Price wrote on March 22, 2010
WHOA, what an awesome site and so looking to make this recipe I just bought mushrooms today how neat is that. My mother will just love this site as she is 90% raw.
Thanks now to tweet about cha!
Susan wrote on March 22, 2010
You would have to replace it as it does lend a lot of flavor to the recipe. What would you replace it with??
Mandee wrote on March 22, 2010
Yum! I haven’t made Raw stuffed mushrooms in ages and these look delicious plus I need a recipe in which I can use tarragon.
Do you think I can leave out the Nama Shoyu/tamari?
kelli wrote on March 22, 2010
they look so yummy! thanks for sharing!