Spinach Stuffed Mushrooms
On Friday, I hosted a Raw Vegan Dinner Party+ at my home in Glen Head, NY. I served an Italian menu that was very well received by the guests. The Dinner Party+ is a four-course dinner PLUS instruction in preparing all the courses. Guests enjoy a sit-down dinner and receive a packet of recipes and a gift. You may view comments from this dinner party and a recent tasting party at the LI Raw Vegan Meetup Site . You may also join the meetup and receive notifications of future meetup events there.
For the appetizer I served Marinated Mushrooms stuffed with Spinach Patè. Here is the recipe:
Spinach Stuffed Mushrooms
Original recipe from ChefMarilyn
2 pounds fresh stuffing mushrooms
For the Marinade
½ cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
2 Tbs. tamari
½ tsp. Himalayan or Celtic sea salt
- Clean the mushrooms with a soft brush or paper towel.
- Carefully remove the stems and set the caps aside.
- Prepare marinade by placing all the ingredients in a bowl and whisk thoroughly to blend. Or blend in a blender.
- Pour marinade over the mushrooms, and make sure all the mushrooms are coated. Set aside while you prepare the stuffing.
For the Stuffing
1 lb baby spinach
1 cup raw cashews, soaked in water for 4 hours
1 cup nut pulp (from making nut milk)*
1 large onion, minced
2 plum tomatoes, cut in large pieces
1 clove garlic, crushed
2 tsp. Himalayan or Celtic sea salt
1 Tbs. light miso
* alternatively use almond meal or whole raw soaked almonds, finelyground in food processor
- Drain the cashews and place in a food processor fitted with an S-blade. Process until finely ground. Transfer into a large bowl.
- Place garlic in food processor and pulse to process. Add tomatoes and pulse again to process. Transfer to bowl with cashews.
- Wash and spin dry spinach and place in food processor (in small batches). Pulse until spinach is cut in small pieces. Do not over process – spinach should be chopped finely, but not liquefied. Transfer spinach to bowl with nuts.
- Add remaining ingredients to bowl and mix thoroughly.
- To assemble, spoon the stuffing into the mushroom cap, creating a small mound.
- Arrange the mushrooms in a 9 x 13 pan and place in a dehydrator set at 105° for about one hour. Alternatively, use a warm oven set on lowest temperature with door cracked open for less time.
Marilyn Chiarello, founder of
ATaste of Light, is a certified raw vegan chef, educator and
health coach. She offers a variety of services including health coaching, classes,
dinner parties, consultations and presentations. For more information,
visit aTasteofLight.com or contact her directly-Marilyn@aTasteofLight.com or
516-671-7037.
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