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
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.
{ 24 comments… read them below or add one }
they look so yummy! thanks for sharing!
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?
You would have to replace it as it does lend a lot of flavor to the recipe. What would you replace it with??
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!
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!
Tastes seem like your mushroom tart I made last week…yum! I wonder if it would be best to use baby portobellos?!?
Actually tastes quite different.
looks yummy! love your site!
Beautiful picture! I love stuffed mushrooms, though I’ve usually gone for a simple cheese stuffing. This sounds very tempting, too!
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!!
I think I will make these once I’m done with my juice fast. Perfect Appetizer for my Easter dinner!!! Thank you!
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….
OMG – these look amazing. I love mushrooms and these are incredible.
I LOVE all your recipes! : )
They are scrumptious!
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!
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
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 
Where do I use the parsley in this recipe?
When it says stir in remaining ingredients.
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?
Sounds very good! I am just wondering if I can change the Agave with Stevia?
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???
Which specific ingredients are you wondering about?
This was sooo frickin’ good. Sweet and creamy, went amazing with spinach, strawberries, and cucumbers. Thanks so much!
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