Raw Recipes

Stuffed Mushroom

Posted on May 08 2012 | (2) Comments
Category: Raw Main Dishes

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.

Previous Comments

On December 06, 2013 .(JavaScript must be enabled to view this email address) said...

What is a good non-soy substitute for tamari (for those of us allergic to soy)?

On December 06, 2013 .(JavaScript must be enabled to view this email address) said...

Hi Jackie,

You could use “coconut aminos” a coconut-based seasoning that tastes like soy sauce but has no soy—it’s in the soy sauce section.


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