Stuffed+Mushrooms


 * Stuffed Mushrooms**

//Tami//

Here's my variation on stuffed mushrooms adapted from Jennifer Cornbleet's Raw Food Made Easy book Shopping list: Portobello mushrooms, lemons, apple cider vinegar, sunflower seeds, sundried tomatoes, red onion or green onion, basil, dried hot pepper, garlic.

For 2 large Portobellos, I used the juice of 1 small lemon, and a Tbsp. of apple cider vinegar. Mix together and pour over mushrooms (take stems out first). Marinate for a minimum of a few hours, and turn occasionally. Soak 1 cup sunflower seeds and a 1/4 cup sundried tomatoes together in water, for the same time as the mushrooms.

In a food processor, put in the following **ingredients**:

The soaked sunflower seed/sundried tomato mixture; one-fourth of a red onion, or (1) green onion; 2-3 fresh basil leaves; 1-2 cloves garlic; 1/2 dried long red hot pepper (optional, or cayenne powder); salt to taste.

Start to blend, and stop to add small amounts of water as necessary, just until it sticks together. Rinse off the mushrooms, and pat dry. Place them in a dish, and stuff the mixture inside the mushrooms. These will be overstuffed, and can easily stuff 3 or 4 mushrooms less abundantly but very happily! (just double the marinade for the additional mushrooms). Chop up some parsley, place on top, and voila!, stuffed mushrooms.