Cilantro Pesto Stuffed Mushrooms – raw recipe

Here’s a recipe from our friends at Vegan Fusion

To celebrate the end of summer, we share a recipe from our
Idiot’s Guide to Eating Raw…ENJOY!

Cilantro Pesto Stuffed Mushrooms

Yield: 12 mushrooms
Prep time: 25 minutes
Dehydrate time: 20 minutes (optional)

Ingredients
12 large mushrooms
1/4 cup shoyu
11/2 cups broccoli florets
1 cup cilantro, chopped
2 TB. olive oil
2 TB. nutritional yeast
1/2 cup walnuts
3 TB. pine nuts
1/4 cup red onion, chopped
Salt to taste
3/4 tsp. black pepper, fresh ground
1/8 tsp. cayenne (optional)
1/2 cup celery, diced

Loving Preparation
1. Remove stems from mushroom caps and set aside. Pour shoyu into a bowl and roll the mushroom caps around in it to coat. Arrange caps on a plate and either set aside or, if dehydrating, put plate in a dehydrator for 20 minutes at 105°F.
2. Put the remaining shoyu in the food processor with the mushroom stems and all remaining ingredients except celery. Process on high speed for 40-60 seconds or until a uniform pate forms. Some chunks are good. Transfer to a bowl.
3. Dice the celery by cutting 1/8” strips the long way and then 1/8” slices. Add celery to the pate and stir well.
4. Scoop pate into mushroom caps forming a rounded top. There should be some leftover pate. Enjoy tomorrow!