Raw Stuffed Portobello Mushrooms with Rosemary Cashew Cheese

By Stanka Vukelić

Photo: Stanka Vukelić

Raw Stuffed Portobello Mushrooms with Rosemary Cashew Cheese

Portobello mushrooms are always great for various raw food recipes. They are an excellent meat replacement in sandwiches, lasagna, soups and more, and if you think these look good – no, they taste even better than they look. Definitely one of our favorites.

Mushrooms are one of the few natural sources of Vitamin D, but the amount they contain depends on their exposure to ultraviolet light. They have more potassium than a banana and 1 mushroom (100 gram) covers 25% of the RDA in selenium. Portobellos are fat-free and very low in calories.

You may serve as is, or you can add some marinated onions, chopped tomato cubes, or parsley for decoration.

Raw vegan recipe: Stuffed Portobello Mushrooms with Rosemary Cashew Cheese

Preparation time: 15 min.

Soaking: over night, or 4-6 hours

Dehydration: 4 hours

Ingredients for 2 people:

4 Portobello mushrooms

tamari soy sauce

For cashew cheese:

1 cup of cashew nuts soaked overnight

3 medium garlic cloves (or as you like)

pinch of black salt or sea salt

1 fresh-squeezed lemon

1 tablespoon of nutritional yeast

1 teaspoon of fresh rosemary or dried

1/2 cup of water

Methods/steps –

1. Put the cashews into jar and cover with fresh water. Soak it over night. After that, wash well a few times.

2. Sprinkle tamari soy sauce over the mushrooms. Let it sit for about 60 min. or overnight.

3. Put all ingredients for cashew cheese into a blender. Add more water if needed, so that blender runs smoothly.

4. Process until well combined and creamy.

5. Divide the filling among the mushroom caps.

6. Put into dehydrator.

7. Dehydrate at 115ºF (46ºC) for 4 hours.

8. Serve. Eat immediately (great when still warm).

9. Enjoy.

Options:

Instead of cashew use almond.

Bon appetite!

Extra info –

12 Facts About Portobello Mushrooms:

1. natural sources of vitamin D

2. rich sources of copper and selenium – one cup of diced Portobello mushrooms contains 28 percent of the recommended dietary allowance for both minerals

3. a very good amount of zinc and manganese

4. excellent source of B vitamins

5. high in vitamin B6 and niacin – one cup of diced Portobello mushrooms contains 10 percent of your recommended dietary allowance for vitamin B6 and 24 percent of your RDA of niacin

6. support your immune system

7. protect against cardiovascular disease

8. mushrooms may lower risk of breast cancer

9. anti-inflammatory benefits – risk of many common health problems (including type 2 diabetes, cardiovascular disease, and certain types of cancer) is increased by the presence of chronic unwanted inflammation

10. antioxidant benefits

11. anti-cancer benefits

12. fat-free and very low in calories

Sources:

http://www.livestrong.com/article/279766-portobello-mushroom-nutritional-value/

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=97

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