Thursday, July 29, 2010

Stuffed Portobellos with Herbed Nut Cheese

For this dish I was inspired by two recipes from The Raw Transformation.
The Raw Transformation
First I marinated my portobellos for six hours in the following marinade:

Marinade

1/2 C first cold pressed EVOO
1/4 C fresh lemon juice
1/2 C filtered water
1 tsp grated ginger
2 cloves garlic, pressed
1 T Tamari


Mushrooms Marinating...Gettin Happy :)


While the mushrooms were doing their thing I started making my Herbed Nut Cheese. I combined several nuts to utilize each one's unique taste and texture. Combining them made a very tasty and filling cheese. I let the nut cheese set over night in the refrigerator. The next day I stuffed and dehydrated the shrooms.


                                                                                    Herbed Nut Cheese


Herbed Nut Cheese

1/4 C raw almonds, soaked
1/4 C pine nuts
1/4 C raw cashews, soaked
1/4 C macadamia nuts
1/4 C fresh lemon juice
1 tsp Tamari
2 cloves garlic, pressed
pinch of fresh boxwood basil
pinch of fresh lemon thyme
pinch of fresh lemon basil
pinch of fresh parsley
water for proper consistency

Blend all ingredients, adding enough water for desired consistency. Makes 1 1/2 Cups.


Now it's time to stuff the mushrooms and dehydrate them till nice and warm. Stuff each mushroom with a large spoonful of the herbed cheese. Place onto your teflex dehydrator sheet and dehydrate at 105 degrees, 8 hours or until the warmth you desire.


                                            Mushrooms Going into Dehydrator



I decided to serve my mushroom on a bed of red leaf lettuce with some grape tomatoes sprinkled around. This meal was amazing. I think you will agree. I loved it so much I had the second mushroom the next day for breakfast....yes, breakfast! I couldn't resist.

                                         Stuffed Portobello with Herbed Nut Cheese

I was amazed at how quick and easy this dish was. I even had some of the nut cheese leftover that I used as a dip for fresh cut veggies, just thin it a bit with some filtered water and dip away! Enjoy.
~JMJ~ Today I am grateful for my baby pulling on me as he contently nurses; his gorgeous blue eyes get all heavy and sleepy. Oh how I am going to miss these sweet, sweet days. It has been a long haul, getting to this point, but our baby (the youngest of five) is really growing up. He turns two in September. I LOVE my babies!! I still call all of our children "my babies". The oldest two think I am a goof and our 6 year old says, "I'm not a baby". Eric Jr. our 4 year old doesn't mind. Then I say my Mom's old line, "You'll always be my baby, no matter how old you are!"

4 comments:

Nelly said...

wow...that looks amazing!!

i would easily eat that meal for breakfast as well. thanks for sharing!!!

never would have thought to put it on top of a salad...what a great idea!

=)

Cynthia said...

Looks amazing I wish I had a dehydrator so I could make them. C

RunnerBeanGreen said...

Hey sweetness! great blog! the mushroooms look fab! i'll deffo check in again. hugs xx

evergreen said...

This does look incredible! I could think of quite a few ways to enjoy the cheese, especially:)

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