Veggie Stuffed Mushrooms The Raw Version
(“Yummy, Yummy, Yummy! – Did I say, Yummy?”)
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!