Healthy Lifestyle Blog

July 12, 2010

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

  1. Clean the mushrooms with a soft brush or paper towel.
  2. Carefully remove the stems and set the caps aside.
  3. Prepare marinade by placing all the ingredients in a bowl and whisk thoroughly to blend. Or blend in a blender.
  4. 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

  1. Drain the cashews and place in a food processor fitted with an S-blade. Process until finely ground. Transfer into a large bowl.
  2. Place garlic in food processor and pulse to process. Add tomatoes and pulse again to process. Transfer to bowl with cashews.
  3. 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.
  4. Add remaining ingredients to bowl and mix thoroughly.
  5. To assemble, spoon the stuffing into the mushroom cap, creating a small mound.
  6. 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 or contact her or

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Filed under: Health,Nutrition,Raw Food,Recipes,Vegan — Marilyn @ 6:17 pm

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