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Raw Herb Pate Stuffed Mushrooms Recipe

   
 

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     Raw Herb Pate Stuffed Mushrooms

Category   Appetizers
Sub Category   Raw
Servings   8
Preptime   25 minutes

Ingredients
1/2 cup walnuts
16 large crimini or button mushrooms
1/4 cup nama shoyu
1 1/2 cups broccoli florets
1 cup chopped fresh cilantro
1 tablespoon fresh rosemary
2 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 tablespoons nutritional yeast
 
3 tablespoons pine nuts
1/4 cup red onion, chopped
Salt and black pepper to taste
Pinch cayenne, or to taste
1/2 cup diced celery

Instructions
Place the walnuts in a small mixing bowl and soak in about 2 cups of water for 20 minutes or more. After soaking, remove the stems of the mushrooms and set them aside.
Pour the nama shoyu into a bowl and roll the mushroom caps around in it to coat them completely. Arrange the caps on a plate or casserole dish and either set them aside or place them in a dehydrator at 145 degrees for 20 minutes.
Pour the remaining nama shoyu into the bowl of a food processor along with the remaining ingredients, except the celery. Process on high speed for 40 to 60 seconds or until a uniform pate forms; there may be some chunks. Transfer the mixture to a bowl and stir in the diced celery.
Scoop the pate into the mushroom caps with a spoon and form rounded tops. Serve immediately or store in an airtight container for 1 to 2 days.


Originally Submitted
8/28/2010





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