Stuffed Mushrooms with Raw Garlic Sauce


Mushrooms and Fillings
4 large portobello mushroom caps
3 cups diced tomato, divided
1 cup diced sweet onion, divided
1/4 cup plus 2 tablespoons tamari
2 tablespoons coconut nectar or liquid sweetener of choice
4 cups spinach, crushed
1/2 cup kalamata olives, chopped
1/2 cup pine nuts
Himalayan salt and pepper to taste

Creamy Garlic Sauce
1 cup cashews, soaked overnight, drained and rinsed
1/2 cup water
1 clove garlic
1 teaspoon fresh rosemary, finely chopped
Himalayan salt and pepper to taste


Mushrooms and Fillings

Rub mushroom caps inside and outside with two tablespoons of tamari. Set aside.

Place half the tomatoes and half the onions in a bowl. Stir in the remaining 1/4 cup tamari and the coconut nectar. Make sure all the tomatoes and onions are coated. Spread on a non-stick dehydrator sheet and dehydrate, along with the mushroom caps for 2-4 hours at 50 degrees.

When the tomatoes and onions are done, mix together with the remaining tomatoes, onions, spinach, olives and pine nuts. Salt and pepper to taste.

Spoon tomato mixture into mushroom caps and top with garlic cashew cream.

Creamy Garlic Sauce

Blend cashews, water, and garlic in high-speed blender until smooth. Stir in rosemary, salt and pepper. Drizzle over mushrooms and serve.


non-stick dehydrator sheet

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