Stuffed Mushrooms

by Susan on March 22, 2010

I am often asked where I get my inspiration when I am creating raw food recipes. I have a pretty extensive background in food. It is what got me in trouble with “traditional” food in the first place. Too many gourmet meals full unhealthy ingredients. Even though I eat 90-100% raw, I still love gourmet food. But now I want it to be easy and super healthy. That is what inspires me. Creating my favorite traditional recipes the raw food way!

I have been wanting to make a stuffed mushroom for quite a while. Since I love marinated mushrooms, I started with them. Then the fun starts. I decided to make a pate from pumpkin seeds and sunflower seeds. Shallots, garlic, some herbs and a few more ingredients, I taste as I go until I am happy.

This is an easy recipe that comes together quickly and will please you and your family. It is also a great raw food recipe for entertaining! Pumpkin seeds are extremely healthy. You can read more about them here: Pumpkin Seed Crackers

Stuffed Mushrooms

Ingredients:

  • 4 C Mushrooms, divided
  • 1/4 C Olive Oil
  • 1/4 C  + 2 T Nama Shoyu (divided)
  • 1 T Agave (optional)
  • 1 C Pumpkin seeds (soaked for 3+ hours)
  • 1 C Sunflower seeds (soaked for 3+ hours)
  • 1 T Water
  • 1 Clove Garlic
  • 1 Shallot
  • 1/4 C Parsley
  • 1 T Tarragon
  • 1 T Thyme
  • Pinch Salt
  • Pinch Pepper

For the Marinated Mushrooms:

1: Remove the stems and gills from 2 cups of the mushrooms

2: Combine Nama Shoyu, Olive Oil and Agave

3.  Place mushrooms and marinade in bowl, coat to combine. Let sit, stiring occasionally for at least 3 hours.

Filling:

1. Finely chop garlic and shallot in food processor. Remove to bowl.

1. Place 2 C Mushrooms in food processor. Pulse until they are finely chopped. Put in bowl with garlic and shallots.

2. Drain sunflower seeds and pumpkin seeds. Process in food processor until a paste consistency is achieved. Add to bowl.

4. Stir in remaining ingredients, spoon into drained, marinated mushroom tops. Sprinkle tops with more tarragon.

Chef’s Notes: You can start the mushrooms marinating and the seeds soaking at the same time, about 3 hours prior. You will want to pat the mushrooms dry or they will be too oily.

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{ 26 comments… read them below or add one }

kelli March 22, 2010 at 3:34 pm

they look so yummy! thanks for sharing!

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Mandee March 22, 2010 at 5:21 pm

Yum! I haven’t made Raw stuffed mushrooms in ages and these look delicious plus I need a recipe in which I can use tarragon.

Do you think I can leave out the Nama Shoyu/tamari?

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Susan March 22, 2010 at 6:17 pm

You would have to replace it as it does lend a lot of flavor to the recipe. What would you replace it with??

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Michele Price March 22, 2010 at 6:47 pm

WHOA, what an awesome site and so looking to make this recipe I just bought mushrooms today how neat is that. My mother will just love this site as she is 90% raw.

Thanks now to tweet about cha!

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Patty March 22, 2010 at 7:26 pm

I love stuffed mushrooms, I’ve never had them raw before though so I’m super excited to try this recipe out! Thanks for posting!

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laura gallagher March 22, 2010 at 8:58 pm

Tastes seem like your mushroom tart I made last week…yum! I wonder if it would be best to use baby portobellos?!?

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Susan March 22, 2010 at 10:56 pm

Actually tastes quite different. :-)

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marlene March 23, 2010 at 8:42 am

looks yummy! love your site!

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Pille @ Nami-Nami March 23, 2010 at 10:34 am

Beautiful picture! I love stuffed mushrooms, though I’ve usually gone for a simple cheese stuffing. This sounds very tempting, too!

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Shakira March 23, 2010 at 11:51 am

Yay, This sounds like a wonderful recipe to try…it’s often hard to find the more specialised ingredients in Jamaica, so it’s good to see something more accessible and not needing a dehydrator, thanks!! :D

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carrie March 23, 2010 at 1:22 pm

I think I will make these once I’m done with my juice fast. Perfect Appetizer for my Easter dinner!!! Thank you!

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Faith March 23, 2010 at 2:54 pm

so, any opinions here on whether or not ‘raw ‘ mushrooms are ok to eat? some raw foodists I know say they are bad for you unless marinated or ‘cooked’ somehow..?
I’d love to know what Susan and others think….

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El March 23, 2010 at 8:43 pm

OMG – these look amazing. I love mushrooms and these are incredible.

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Susan : ) March 24, 2010 at 1:22 pm

I LOVE all your recipes! : )
They are scrumptious!

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Soorya Kaur December 2, 2010 at 11:04 am

I am new to your very informative site and your recipes look wonderful. I have been raw now for almost 7 years, and I have recently had to cut out nuts, only using flax seed oil right now, and most fats. (and sadly cocoa).
Many of your recipes use a lot of cashew and other nuts. Have you worked out many recipes without nuts? It is such a challenge.
Thank you for all the amazing time and effort you put into the food and then post it!

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Susan December 2, 2010 at 11:28 am

There are quite a few recipes on the site without nuts. Mostly the salads. Nuts take the place of flour and dairy. So, anything that I do that requires that element, I use nuts

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Jamie Masar May 1, 2011 at 1:14 pm

I made these last night as an appetizer for a get together with friends. I’m used to eating stuffed mushrooms that are hot and cooked, so i was afraid they might be a little weird for people that were having a WING night, of all things, but my worries were unfounded. My friends ALL really liked them! I’m a beginner to raw foods, and this is only the third raw thing i’ve made (well, besides the obvious salads and such). I can’t wait to try the next thing :). Thanks for the recipe! Really yummy :)

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Carol November 24, 2011 at 1:08 pm

Where do I use the parsley in this recipe? :)

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Susan November 26, 2011 at 9:46 am

When it says stir in remaining ingredients. :-)

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alicia December 12, 2011 at 3:45 pm

I amazed my family over the Thanksgiving Holiday by your pumpkin pie recipe and your OMG pecan bars. Do you have a recipe for a holiday chocolate peanut butter pie?

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Lys March 8, 2012 at 4:43 pm

Sounds very good! I am just wondering if I can change the Agave with Stevia?

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Shelly March 13, 2012 at 3:24 pm

Where do you find some of these ingredients I’ve never heard of before? and what department of a grocerie store would I find them in? Herb dept???

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Susan March 13, 2012 at 3:51 pm

Which specific ingredients are you wondering about?

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Alex July 26, 2012 at 5:58 pm

This was sooo frickin’ good. Sweet and creamy, went amazing with spinach, strawberries, and cucumbers. Thanks so much!

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Carol October 8, 2013 at 12:53 pm

Is there a certain mushroom that is best for this recipe??

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Susan October 8, 2013 at 12:59 pm

I like portobello mushrooms.

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