Raw Stuffed Mushrooms with Rosemary “Cream”

by Susan on April 3, 2014

Stuffed Mushrooms at Ramwazing.com

Stuffed Large Portobella Mushrooms

Raw Stuffed Mushrooms at Rawmazing.com

With the Cashew Rosemary “Cream”

There are some days that recipe inspiration does not come easy. And then sometimes, you get lucky. You see an ingredient and a whole dish falls into place.

Strolling farmer’s markets can be a great idea. Veggies and fruits are everywhere calling out, “pick me!” 

Yesterday, these portobella mushrooms had that effect on me. When I spotted them, I could not resist. I saw them stuffed with a flavorful, healthy filling made with tomatoes, onions, olives, spinach and pine nuts, topped with a creamy rosemary “cream” sauce. The recipe was born!  

I put a little extra step in this recipe that isn’t necessary, but I would suggest you take the time to do it. It contributes to what is called “flavor layering” and it has a big impact on the taste of the final dish. Flavor layering builds, expands and deepens the flavors that are already in your dish. In this recipe, I have taken part of the tomatoes and onions, marinated them, and dehydrated them for a bit. When mixed with the raw tomatoes and onions, the effect deepens and expands the flavor. You can use a low heat oven (not raw) to get the same effect. Just don’t leave them in too long. 

Make this recipe for dinner using the big mushroom caps. It also makes a wonderful appetizer if you use smaller mushroom caps. The mushrooms can be eaten without the rosemary garlic cream sauce but personally, I think it makes the dish. One more layer of flavor!

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{ 29 comments… read them below or add one }

dishing up the dirt April 3, 2014 at 7:01 pm

This sounds absolutely delicious!

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Alice April 4, 2014 at 11:22 am

Beautiful recipe Susan!

Can’t wait to try this one. I never thought of stuffing large mushrooms before – you learn something new every day.

Thanks again.
Alice

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Emma April 4, 2014 at 12:15 pm

These are stunning! I’m totally with you on flavour layering too. Often what takes a dish from good to “wow!”.

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Catherine Foster April 4, 2014 at 5:10 pm

The recipe doesn’t seem to be showing up.

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Susan April 4, 2014 at 5:10 pm

Thanks, Emma! We are all about the Wow!

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Susan April 4, 2014 at 5:11 pm

Catherine, if you linked from the email, try just going to the site directly. If you are using an older browser, there can be a few glitches. Cheers!

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Susan April 4, 2014 at 5:11 pm

Or you could try refreshing. Please let me know if you have any more problems…

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Shannon Murray April 4, 2014 at 6:29 pm

Perfect recipe for our wintery Spring weather! Thank you for teaching us about flavor layering, too! Yes, Rawmazing is ALL about the WOW!!

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Barbara Weith April 4, 2014 at 7:05 pm

Sounds like a winner and well put together. I personally would prefer to marinate the portobellos and dehydrate
an hour or so for less of a “raw” mushroom effect. Although I can tell that the Rosemary Sauce will carry it well regardless.

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Susan April 4, 2014 at 7:09 pm

Actually, the mushrooms are marinated (coated with the tamari) and then dehydrated along with the tomatoes and onions. See step two above….Cheers!

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Karen April 4, 2014 at 7:14 pm

If I were to ever win a big lottery jackpot, I would beg you to come and “cook” for me. Hey, wait a minute, you do already! You are so talented and your ideas are amazing!

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Susan April 4, 2014 at 7:42 pm

Awe, thanks Karen!!

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Liisa April 6, 2014 at 7:03 pm

I made a raw(ish) version of these tonight. Absolutely lip smacking good! As I’m currently without my dehydrator, I had to put the dehydrator part of the recipe in the oven instead. I also was without rosemary, so used herb de provence. Can’t wait until I have my dehydrator to try again! Thanks Susan!

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tracy April 7, 2014 at 8:17 am

how long will the “cream” keep in the fridge if I have any left over ? thanks.

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Susan April 8, 2014 at 11:01 pm

3-5 days. You can also freeze it. Cheers!

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Angela April 8, 2014 at 9:16 pm

I cannot believe how good this looks – making this ASAP. Love your site!

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kimmythevegan April 13, 2014 at 2:27 pm

Mmmm I LOVE mushrooms. What could be better than stuffing them with awesome & delicious stuffing & topping them with cashew cream Oh yum.

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Kate April 14, 2014 at 2:54 pm

Made these for a dinner party last weekend and everyone loved them! Especially the Rosemary Garlic Cream :) Absolutely no leftovers! Thank you!

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Anna Winters Loves Raw Food April 24, 2014 at 5:51 am

Incredibly-yummy looking dish! It looks difficult to make but I’m going to give it a try anyway. thanks :)

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Susan April 24, 2014 at 10:52 am

It’s pretty darn easy!

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Myka Stauffer April 24, 2014 at 12:08 pm

Looks amazing I’m excited to try this new dish! Thank you so much for sharing.

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silvia andreoni May 1, 2014 at 4:22 pm

Hi susan, i´m from Brasil, where there is no much about raw, i wish i could eat your food, it seems to be amazing really!!…,you are so creative and yours recepies are gorgeous…. i hope some when to meet you. sorry my bad english……, but i admire you very much !!!!
Congratulations !!!!

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Susan May 6, 2014 at 6:38 pm

Thank you, Silvia!

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Elis May 4, 2014 at 10:57 am

We devoured them. :) Thanks.

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Daniel May 15, 2014 at 7:18 am

Beautiful pictures! These mushrooms seem easy to prepare. I can add almost any vegetable or meat to the mushroom. Flavor layering works very well, it enhances the taste of the dish. I am going to try out this dish on Saturday, after I’ll be back from the farmer’s market.

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C hristina May 21, 2014 at 11:16 pm

I made these tonight and they were absolutely delicious. My husband and I devoured them. I also made a side of brussel sprout cole slaw with a tangy mustard sauce to go with this (recipe found online), and the pairing was amazing. This dish is so filling and wonderful. Thanks so much for posting this.

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Colleen May 24, 2014 at 10:32 pm

Just finished making and eating this- It was absolutely fantastic!!! Thank-you sooo much for this delicious-ness!

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susan August 15, 2014 at 5:12 pm

this recipe exceeded my expectations, absolutely delicious! i added a bit more rosemary and garlic to the cashew cream, but only because i crave really strong flavors. thank you ::)

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Susan August 21, 2014 at 12:36 pm

So glad you liked it, Susan!

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