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Raw Stuffed Mushrooms with Rosemary “Cream”

Stuffed Mushrooms at

Stuffed Large Portobella Mushrooms

Raw Stuffed Mushrooms at

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 portobello 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.

Raw Stuffed Mushrooms with Rosemary Garlic "Cream"

Serves 4

  • 4 large portobello mushroom caps
  • 3 cups diced tomato, divided
  • 1 cup diced sweet onion, divided
  • 1/4 cup plus 2 tablespoons tamari
  • 2 tablespoons coconut nectar or liquid sweetener of choice
  • 4 cups spinach, crushed
  • 1/2 cup kalamata olives, chopped
  • 1/2 cup pine nuts
  • Himalayan salt and pepper to taste
  1. Rub mushroom caps inside and outside with two tablespoons of tamari. Set aside.
  2. Place half the tomatoes and half the onions in a bowl. Stir in the remaining 1/4 cup tamari and the coconut nectar. Make sure all the tomatoes and onions are coated. Spread on a non-stick dehydrator sheet and dehydrate, along with the mushroom caps for 2-4 hours at 115 degrees.
  3. When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, olives and pine nuts. Salt and pepper to taste.
  4. Spoon tomato mixture into mushroom caps and top with garlic cashew cream.

Cashew Garlic Cream

  • 1 cup cashews, soaked overnight, drained and rinsed
  • 1/2 cup water
  • 1 clove garlic
  • 1 teaspoon fresh rosemary, finely chopped
  • Himalayan salt and pepper to taste
  1. Blend cashews, water, and garlic in high-speed blender until smooth.
  2. Stir in rosemary, salt and pepper.
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  1. Natural Hair wrote on March 22, 2015

    It is delicious. I just made it. You are right about dehydrating the tomatoes and the onions. The taste of that mixed with the other tomatoes is definitely distinctive.

  2. Ashlee wrote on December 3, 2014

    Okay, I am officially in love with your blog! I’m pretty hesitant about eating raw mushrooms but this just sold me.

  3. Rachael @ Love Yourself Green wrote on November 13, 2014

    Ohhhhh myyy. I can’t wait to eat thissss for dinner! They’re so pretty! This would even be nice to serve at Thanksgiving dinner. I don’t do grains, so this would be perfectly gorgeous! I love your blog!! :)

  4. susan wrote on August 15, 2014

    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 ::)

    • Susan wrote on August 21, 2014

      So glad you liked it, Susan!

  5. Colleen wrote on May 24, 2014

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

  6. C hristina wrote on May 21, 2014

    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.

  7. Daniel wrote on May 15, 2014

    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.

  8. Elis wrote on May 4, 2014

    We devoured them. :) Thanks.

  9. silvia andreoni wrote on May 1, 2014

    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 !!!!

    • Susan wrote on May 6, 2014

      Thank you, Silvia!

  10. Myka Stauffer wrote on April 24, 2014

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


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