Serves: 4
Equipment
cutting board
chef’s knife, 8-inch
teaspoon
small bowl
measuring spoons
plate
measuring cup
rubber spatula
Use a teaspoon to remove enough of the inside of the mushroom cap to create a cavity for stuffing. Put the cap in a small bowl, sprinkle with the tamari, and turn several times until the cap is evenly coated. Let marinate for 5 to 30 minutes. Blot dry with a paper towel to remove any excess tamari. Put the mushroom cap on a plate, with the inside of the cap facing up. Stuff with the pâté and garnish with the parsley. Serve immediately.
Stuffed Mushroom Appetizers: Replace the portobello mushroom with 8 cremini or button mushrooms and use an additional 1/2 teaspoon of tamari. Stuff each with 1 1/2 teaspoons of pâté. Yield: 4 servings.
This stuffed mushroom recipe is from the Raw Food Made Easy for 1 or 2 People Revised Cookbook. Download this Cookbook today.
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