Raw Stuffed Mushrooms with Rosemary “Cream”
Stuffed Large Portobella Mushrooms
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
- Rub mushroom caps inside and outside with two tablespoons of tamari. Set aside.
- 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.
- When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, olives and pine nuts. Salt and pepper to taste.
- 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
- Blend cashews, water, and garlic in high-speed blender until smooth.
- Stir in rosemary, salt and pepper.
Anna Winters Loves Raw Food wrote on April 24, 2014
Incredibly-yummy looking dish! It looks difficult to make but I’m going to give it a try anyway. thanks 🙂
Susan wrote on April 24, 2014
It’s pretty darn easy!
Kate wrote on April 14, 2014
Made these for a dinner party last weekend and everyone loved them! Especially the Rosemary Garlic Cream 🙂 Absolutely no leftovers! Thank you!
kimmythevegan wrote on April 13, 2014
Mmmm I LOVE mushrooms. What could be better than stuffing them with awesome & delicious stuffing & topping them with cashew cream Oh yum.
Angela wrote on April 8, 2014
I cannot believe how good this looks – making this ASAP. Love your site!
tracy wrote on April 7, 2014
how long will the “cream” keep in the fridge if I have any left over ? thanks.
Susan wrote on April 8, 2014
3-5 days. You can also freeze it. Cheers!
Liisa wrote on April 6, 2014
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!
Karen wrote on April 4, 2014
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!
Susan wrote on April 4, 2014
Awe, thanks Karen!!
Susan wrote on April 4, 2014
Actually, the mushrooms are marinated (coated with the tamari) and then dehydrated along with the tomatoes and onions. See step two above….Cheers!