Stuffed Mushrooms

STUFFED MUSHROOMS

Veggie Stuffed Mushrooms The Raw Version

(“Yummy, Yummy, Yummy! – Did I say, Yummy?”)

(Click here to ‘Baked’ Veggie Stuffed Mushrooms under ‘Heated Recipes’)

Also, these yummy morsels go wonderfully along side of Zuchetti sprinkled with the wonderful Brazil Nut Like Parmesan (Omit if wanting to be 100% Alkaline)

Please, read through before proceeding.

Wash and dry Mushrooms (Portabella preferred-though any edible Mushroom is a friend of mine)

Carefully remove stems (Do not discard stems)
Drizzle Mushrooms wth Olive, Sesame or chosen healthful Oil and then set aside

Using a Power Blender or food processor, mince vegetables of chosen sorts. (* & ** See below for ideas)

*I use all sorts of combinations*

1 basic combo is: About 10 to 20 Mushrooms depending on the type
and how big they are. Mince well together; 1 Carrot, 1 Celery stick, 1 Onion, Parsley, 2 cloves of Garlic,
All of the discarded stems from the Mushrooms,
Herbs and Spices of choice – ie; Garlic, Green Onion, Peppers, Rosemary, Basil, Oregano, so many possibilities…

Drizzle with the same preferred Oil that you soak the mushrooms in (Olive, Sesame or chosen Healthful Oil) allow to sit a while

When softened up, stuff the mushrooms with the minced veggies.
Add drizzles of Lemon over each stuffed Mushroom with Braggs Liquid Aminos when serving over a bed of dark leafy greens like Kale, Spinach and/or Parsley and then

Dribble preferred Oil over the top with a sprinkle of Sesame Seeds or Like Parmesan. (One of my favorite additions is a drizzle of clarified butter with lemon) 

Ah, so tasty and satisfying!

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