Basil Wrapped Stuffed Mushrooms
Basil Wrapped Stuffed Mushrooms
Prep
5min
Total
1hr
Servings
6
Ingredients
7
Level
Easy
Prep
5min
Total
1hr
Servings
6
Ingredients
7
Level
Easy
Recipe by:jarOhoney
Basil Wrapped Stuffed Mushrooms
Prep:5minTotal:1hrServes:6
Ingredients
Directions
  1. With a melon baller, gently scoop out the stem and only enough of the inside of mushroom to make a “bowl”.
  2. In a small mixing bowl, mix your chopped garlic, coconut aminos and vinegar well.
  3. Dip your mushroom in this mixture to coat all sides including the inside, set on a plate “bowl” side up.
  4. Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls”.
  5. In your food processor, fine chop to a paste your cashews and water until smooth, fill the mushrooms level with the paste.
  6. Place the mushrooms in your dehydrator on the slotted racks, be sure to allow plenty of airflow and dehydrate for 1 1/2 hours.
  7. 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!
Ingredients
Directions
  1. With a melon baller, gently scoop out the stem and only enough of the inside of mushroom to make a “bowl”.
  2. In a small mixing bowl, mix your chopped garlic, coconut aminos and vinegar well.
  3. Dip your mushroom in this mixture to coat all sides including the inside, set on a plate “bowl” side up.
  4. Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls”.
  5. In your food processor, fine chop to a paste your cashews and water until smooth, fill the mushrooms level with the paste.
  6. Place the mushrooms in your dehydrator on the slotted racks, be sure to allow plenty of airflow and dehydrate for 1 1/2 hours.
  7. 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!
Directions
  1. With a melon baller, gently scoop out the stem and only enough of the inside of mushroom to make a “bowl”.
  2. In a small mixing bowl, mix your chopped garlic, coconut aminos and vinegar well.
  3. Dip your mushroom in this mixture to coat all sides including the inside, set on a plate “bowl” side up.
  4. Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls”.
  5. In your food processor, fine chop to a paste your cashews and water until smooth, fill the mushrooms level with the paste.
  6. Place the mushrooms in your dehydrator on the slotted racks, be sure to allow plenty of airflow and dehydrate for 1 1/2 hours.
  7. 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!
Notes

basil wrapped stuffed mushrooms RFMP

Joelle Amiot

Chef: 

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…