If you are on a raw foods diet or cleanse and are trying to stay warm this winter, this is the perfect recipe for you. Whether you use the dehydrator or not, the mushrooms are a meaty food that helps keep your body warm. This raw recipe is a nice break from salads, and the rosemary cashew cream sauce just knocks this recipe out of the park.
- Prep Time:10m
- Cook Time:15m
- Total Time:25m
- Serves: 4 people
- Category: Full Body Cleanse Approved, Entrees, Raw, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Stuffed Mushrooms
- 4 large portobello mushroom caps
- 3 c diced tomato, divided
- 1 c diced sweet onion, divided
- 1/4 c plus 2 tablespoons tamari
- 2 tbsp. agave syrup
- 4 c spinach, crushed
- 1/2 c raw pine nuts
- Himalayan salt and pepper to taste
For the Cashew Rosemary Cream
- 1 c raw cashews, soaked overnight, drained and rinsed
- 1/2 c distilled water
- 1 clove garlic
- 1 tsp. fresh rosemary, finely chopped
- Himalayan salt and pepper to taste
Instructions
For the Mushroom Caps
- Rub mushroom caps inside and outside with two tablespoons of liquid aminos. Set aside.
- Place half the tomatoes and half the onions in a bowl. Stir in the remaining 1/4 cup liquid aminos and the agave syrup. Make sure all the tomatoes and onions are coated. Spread on a non-stick dehydrator sheet and dehydrate, along with the mushroom caps for 15 minutes at 115 degrees. If you don\'t have a dehydrator, you can skip this step and eat them without warming.
- When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, and pine nuts. Use Himalayan salt and pepper to taste.
- Spoon tomato mixture into mushroom caps and top with garlic cashew cream (instructions below).
For the Cashew Rosemary Cream
- Blend cashews, water, and garlic in high-speed blender until smooth.
- Stir in rosemary, Himalayan salt and pepper to taste.
