A quick and simple raw vegan stuffed mushroom, made with fresh herbs, vegetables, and seeds. This recipe is not only raw and vegan but also gluten-free and nut-free!
As the weather turns from bitter cold, to rainy days and warmer weather, the farmers are selling the last of the root vegetables and beginning to harvest some spring and summer vegetables. This recipe was made to honor the season change, and to help a particular farmer eat away her 300 pounds of celriac from fall and winter. 😉
If you didn’t already know, celriac, aka celery root, tastes just like stalks of celery. Celriac is a variety known for its turnip like root. You can eat it raw or cooked, mashed like a potato, shredded in salads or blended up like these stuffed mushrooms!
Just a few simple base ingredients; carrots, celriac, pumpkin seeds, and sunflower seeds blended together with a variety of herbs and spices. All I do is mix it all together, stuff the mushrooms and dehydrate for about 1-2 hours. You can also use the oven for quicker results.
It took me about 10 minutes to make the filling, including washing and prepping all vegetables. I layed out the mushrooms on a pie plate, stuffed them with a spoon, and popped them in the dehydrator at 145 degrees.
When I got back from running errands, 1.5 hours later, they were ready to eat! Granted it was a beautiful day and the house was already warmed by the sunlight, which probably made it dehydrate faster. You could also pop them in the oven at 350 for about 6 minutes or until the mushrooms look soft and wilted.
The stuffing is pretty versatile and will get crusty if dehydrated long enough. I love to use any extra filling I have and make “meatballs” out of it. Just shape them into balls and dehydrate them for the same amount of time as the mushrooms. You can then add them to your next pasta dish!
- 20 crimini mushrooms
- 20 mushroom stems
- 1/2 cup carrot
- 1/2 cup celriac
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 1/4 cup shallot; or onion
- 2 cloves garlic
- 1 tsp tamari; or soy sauce
- 1 tsp rosemary; fresh
- 1 tsp oregano; fresh
- 1/4 tsp thyme: fresh
- 1/4 tsp of cumin
- 1/4 tsp mustard seed
- 1/4 tsp black pepper
- De-stem all of the mushrooms and reserve stems.
- Clean the mushrooms and stems thoroughly.
- Lay out the mushrooms in a glass dish.
- Cut off the rough celriac skin, and roughly chop the celriac along with carrots.
- Add all the stuffing ingredients into the food processor and process until smooth.
- Add the filling to the mushroom caps.
- Dehydrate at 145 degrees for 1-2 hours or until the mushrooms are soft and wilted.
- -Or- cook in oven at 350 degrees for 6 minutes.
- Stores for up to 1 week in an airtight container.
- If you have extra filling you can make "meatballs" to put in a pasta dish.