Raw Dinner: Stuffed Mushroom With Sage And Sunflower Seeds

In spring time, there is no need to deep fry or bake your favorite veggies. You can stay healthy and enjoy the real and natural taste of wonderful mushrooms with a variety of spices to give it a little extra flavor.

Bon Appetite!

Ingredients:

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.

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 Himalyan 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.

Mushrooms:

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

Raw Directions:

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.