Stuffed Mushrooms
Servings: 4
The sun-dried tomatoes in the pâte stuffing provide intense color and flavor in this appetizing dish.
Calories per serving: 80
Ingredients:
1 portobello mushroom, stemmed
1 1/2 teaspoons tamari
1/4 cup Sunflower Seed and Sun-Dried Tomato Pâté ** (recipe listed below)
1/2 teaspoon minced fresh parsley, for garnish
Equipment
cutting board
chef’s knife, 8-inch
teaspoon
small bowl
measuring spoons
plate
measuring cup
rubber spatula
Directions:
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 pâte 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 pâte.
**For the Sunflower Seed and Sun-Dried Tomato Pate: 1 cup soaked sunflower seed 2 tablespoons water 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon crushed garlic 1/4 teaspoon salt dash cayenne or ground pepper 1/3 cup of soaked or oil-packed sun-dried tomatoes
Directions:
Put the sunflower seeds,Add 1/3 cup of soaked or oil-packed sun-dried tomatoes, water, lemon juice, garlic, salt, and cayenne in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and dill until well combined. Stored in a sealed container in the refrigerator, will keep for 5 days.
cutting board
chef’s knife, 8-inch
teaspoon
small bowl
measuring spoons
plate
measuring cup
rubber spatula
Directions:
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 pâte 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 pâte.
**For the Sunflower Seed and Sun-Dried Tomato Pate: 1 cup soaked sunflower seed 2 tablespoons water 1 tablespoon freshly squeezed lemon juice 1/2 teaspoon crushed garlic 1/4 teaspoon salt dash cayenne or ground pepper 1/3 cup of soaked or oil-packed sun-dried tomatoes
Directions:
Put the sunflower seeds,Add 1/3 cup of soaked or oil-packed sun-dried tomatoes, water, lemon juice, garlic, salt, and cayenne in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl. Stir in the onion and dill until well combined. Stored in a sealed container in the refrigerator, will keep for 5 days.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Source:
- Raw Food Made Easy for 1 or 2 People, availible in the Cook'n library
