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Stuffed Mushrooms

By Cynthia Beavers

(These can be served as is, or dehydrated beforehand.)

4 Portobello mushrooms or 16 small mushrooms
4 cups purified water
1 dash extra virgin olive oil


2 lemons juiced
4-5 cloves garlic minced
3 Tbsp oregano leaves
1 cup Nama Shoyu
2 tsp organic pepper
2 cups raw almond, soaked
1 cup pine nuts
½ cup sun-dried tomatoes, soaked
½ cup basil leaves
½ cup cilantro, chopped
1 ½ teaspoon light unpasteurized miso
½ tsp cumin

Clean and trim mushrooms. Fill a large bowl with filtered water, dash of olive oil, juice of one lemon, 3 cloves of minced garlic, oregano, 1 teaspoon of the pepper, and ¾ cup Nama Shoyu. Mix well by hand and add mushrooms. Let them marinate for at least 2 hours.

In the mean time make the Sun-Dried Tomato Pate stuffing: Put all almonds, pine nuts, sun-dried tomatoes, basil, miso, cumin, juice of 1 lemon, remaining garlic, pepper, dash of olive oil into food processor. Blend and taste. If it needs more salty flavor, add a bit of Nama Shoyu to taste. Add water as needed to blend, ¼ cup at a time.

Next, remove the mushrooms from marinade and drain, then pat dry and stuff with Sun-Dried Tomato paste. Dehydrate at 100-105 degrees for about 3-5 hours depending on how you like the texture. You can also eat them without dehydrating.

 


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Disclaimer: The staff of HFR, Inc. and Southern Botanicals are not doctors and do not diagnose, prescribe for or treat any disease, nor do they dispense medical advice. Our mission is to provide information which the individual may apply according to his own free choice. Herbs and herbal formulas are classed as foods; any mentions of them and their uses are intended solely as nutritional support. No health claims of any kind are made for any product or formula mentioned herein. If you have or may have an illness, consult your licensed health practitioner. HFR, Inc. and Southern Botanicals are not affiliated with any physician or health practitioner.

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