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Raw Stuffed Mushrooms With A Rosemary Cashew Cream

  4 rater(s)

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


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


For the Mushroom Caps

  1. Rub mushroom caps inside and outside with two tablespoons of liquid aminos. Set aside.
  2. 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.
  3. 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.
  4. Spoon tomato mixture into mushroom caps and top with garlic cashew cream (instructions below).

For the Cashew Rosemary Cream

  1. Blend cashews, water, and garlic in high-speed blender until smooth.
  2. Stir in rosemary, Himalayan salt and pepper to taste.