Raw Food Magazine – Basil Wrapped Stuffed Mushrooms

Basil Wrapped Stuffed Mushrooms

Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
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Basil Wrapped Stuffed Mushrooms
Serves
Serves
6
6
Level
Level
Easy
Easy
Ingredients
Ingreds.
7
7
Total
Total
1hr
1hr
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Basil Wrapped Stuffed Mushrooms
Serves
Serves
6
6
Level
Level
Easy
Easy
Ingredients
Ingreds.
7
7
Total
Total
1hr
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!
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
Servings:
Units:
Directions
Prep
5 min
Total
1 hr
  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!
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

basil wrapped stuffed mushrooms RFMP

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Votes: 1
Rating: 5
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Intro-raw-food-reset
Intro-raw-food-reset
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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…

 

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