Raw Vegan Stuffed Mushrooms
Dehydrated stuffed mushrooms made primarily from carrots, celriac, sunflower seeds pumpkin seeds, and a variety of spices and herbs.
Servings: 10
Ingredients
- 20 crimini mushrooms
Stuffing
- 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
Herbs
- 1 tsp rosemary; fresh
- 1 tsp oregano; fresh
- 1/4 tsp thyme: fresh
Spices
- 1/4 tsp of cumin
- 1/4 tsp mustard seed
- 1/4 tsp black pepper
Instructions
- 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.
Notes
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.
If you have extra filling you can make "meatballs" to put in a pasta dish.