Jenny's Raw Recipe Blog

Stuffed Mushroom

Posted on May 08 2012 | (4) Comments
Category: Raw Main Dishes Tags:

Stuffed Mushroom

Yield: 1 serving

The sun-dried tomatoes in the pâté stuffing provide intense color and flavor in this appetizing dish.



  • cutting board
  • chef’s knife, 8-inch
  • teaspoon
  • small bowl
  • measuring spoons
  • small bowl
  • plate
  • measuring cup
  • rubber spatula

Use a teaspoon to remove enough of the inside of the mushroom cap to create a cavity for stuffing. Put the cap in a small bowl, sprinkle with the tamari, and turn several times until the cap is evenly coated. Let marinate for 5 to 30 minutes. Drain off excess tamari and pat the mushroom dry. Put the mushroom cap on a plate, with the inside of the cap facing up. Stuff with the pâté and garnish with the parsley. Serve immediately.

Stuffed Mushroom Appetizers: Replace the portobello mushroom with 8 cremini or button mushrooms and use an additional 1/2 teaspoon of tamari. Stuff each with 1 1/2 teaspoons of pâté. Yield: 4 servings.

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