Stuffed Mushrooms
Stuffed Mushrooms marinated in lemon and herbs, filled with sun-dried tomato and nut paste. Perfect as is or dehydrated. Recipe by Rachel Talley.
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Cooking tools:
- Dehydrator
- Food processor
- Mixing bowl
- Chef's knife
- Cutting board
- Citrus press
- Garlic press
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Paper towel
Ingredients
- 4 Portobello mushrooms or 16 small mushrooms
- 4 cups purified water
- 1 dash extra virgin olive oil
- 2 lemons juiced
- 4-5 cloves garlic minced
- 3 Tbsp oregano leaves
- 1 cup Nama Shoyu
- 2 tsp organic pepper
- 2 cups raw almond, soaked
- 1 cup pine nuts
- ½ cup sun-dried tomatoes, soaked
- ½ cup basil leaves
- ½ cup cilantro, chopped
- 1 ½ teaspoon light unpasteurized miso
- ½ tsp cumin.
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