When I think of eating raw food, I mostly envisage crunching a carrot straight from the bag. But seriously, I do love salads, so was excited to try these Raw Stuffed Mushrooms with Rosemary Garlic Cream https://bit.ly/1TQ00Qz. Really good as a light lunch, but I can’t say I got around to doing the dehydrating part.



Raw Stuffed Mushrooms with Rosemary Garlic Cream

Serves 4



4 large Portobello mushroom caps

3 cups diced tomato, divided

1 cup diced sweet onion, divided

¼ cup plus 2tbsp tamari or other soy sauce

2tbsp coconut nectar or liquid sweetener of choice

4 cups spinach, crushed

½ cup kalamata olives, chopped

½ cup pine nuts

Himalayan salt and pepper to taste


Cashew Garlic Cream

1 cup cashews, soaked overnight, drained and rinsed

½ cup water

1 clove garlic

1tsp fresh rosemary, finely chopped

Himalayan salt and pepper to taste



1 Rub mushroom caps inside and outside with 2tbsp tamari. Set aside.

2 Place half the tomatoes and half the onions in a bowl. Stir in the remaining ¼ cup tamari and the coconut nectar. Make sure all the tomatoes and onions are coated. Spread on a non-stick dehydrator sheet and dehydrate, along with the mushroom caps, for 2-4 hours at 50° C.

3 When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, olives and pine nuts. Add salt and pepper to taste.

4 Make the Cashew Garlic Cream by blending the cashews, water and garlic in a high-speed blender until smooth. Stir in rosemary, salt and pepper.

5 Spoon tomato mixture into mushroom caps and top with the Garlic Cashew Cream.