Basil Wrapped Stuffed Mushrooms

Name: Basil Wrapped Stuffed Mushrooms
Prep time: 5 min
Cook time: 1 h
Yield: 6
Cuisine: Mediterranean
Ingredients: 24 white button mushrooms ((small, fresh, organic)); 8 garlic cloves ((large, fresh, organic, fine chopped)); 4 Tbsp coconut aminos ((raw, organic)); 2 tsp apple cider vinegar ((raw, organic)); 1/2 cup cashews ((whole, raw, organic)); 1/4 cup water; 24 basil leaves ((medium, organic, long enough to go half way around the mushrooms girth)); round wooden toothpicks

Posted on January 2, 2014 by Joelle Amiot in Appetizers, Raw Food Recipes

Serves

Level

Easy

Ingredients

Ingreds.

Total

1hr

Serves

Level

Easy

Ingredients

Ingreds.

Total

1hr

These basil wrapped stuffed mushrooms are great appetizer or antipasto for raw foodies and others alike. They are raw, vegan, and gluten free yet bursting with flavor. Serve up these healthy bites at your next meal or party. Enjoy!

Ingredients

24 white button mushrooms (small, fresh, organic)
8 garlic cloves (large, fresh, organic, fine chopped)
4 Tbsp coconut aminos (raw, organic)
2 tsp apple cider vinegar (raw, organic)
1/2 cup cashews (whole, raw, organic)
1/4 cup water
24 basil leaves (medium, organic, long enough to go half way around the mushrooms girth)
round wooden toothpicks

Servings:

Units:

Directions

Prep

5 min

Total

1 hr

With a melon baller, gently scoop out the stem and only enough of the inside of mushroom to make a “bowl”.
In a small mixing bowl, mix your chopped garlic, coconut aminos and vinegar well.
Dip your mushroom in this mixture to coat all sides including the inside, set on a plate “bowl” side up.
Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls”.
In your food processor, fine chop to a paste your cashews and water until smooth, fill the mushrooms level with the paste.
Place the mushrooms in your dehydrator on the slotted racks, be sure to allow plenty of airflow and dehydrate for 1 1/2 hours.
Slice each basil leaf lengthwise, wrap each half of the mushroom with a half basil leaf (ruffle side up)around girth of the mushroom, wrap other side with second half of the leaf and secure with a tooth pick as shown above in the picture then serve immediately and ENJOY!

Nutritional Information (per serving)

Calories: Fat: Carbs: Protein:

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Chef: Joelle Amiot

I have been a chef and photographer for many years now. Food has always been a passion of mine. Whether it is at the farm, at the market, or being served at the family’s table, food should be fresh and vibrant. I believe that just because it is healthy, there is no reason why our taste buds should not dance. I recently just published my first book “live eat learn RAW”, this is going to be one of many. In search of a quiet healthy life, I have found a rustic and simple way to live, eat, learn; I now want to share that way with you…