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Stuffed Mushrooms

0-193889421-raw-stuffed-mushrooms

Ingredients

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

Instructions

  1. For the Marinated Mushrooms:
  2. Remove the stems and gills from 2 cups of the mushrooms
  3. Combine Nama Shoyu, Olive Oil and Agave
  4. Place mushrooms and marinade in bowl, coat to combine. Let sit, stiring occasionally for at least 3 hours.
  5. Filling:
  6. Finely chop garlic and shallot in food processor. Remove to bowl.
  7. Place 2 C Mushrooms in food processor. Pulse until they are finely chopped. Put in bowl with garlic and shallots.
  8. Drain sunflower seeds and pumpkin seeds. Process in food processor until a paste consistency is achieved. Add to bowl.
  9. Stir in remaining ingredients, spoon into drained, marinated mushroom tops. Sprinkle tops with more tarragon.

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.

2015-10-02T23:09:40+00:00