In spring time, there is no need to deep fry or bake your favorite veggies. You can stay healthy and enjoy the real and natural taste of wonderful mushrooms with a variety of spices to give it a little extra flavor.
Make this first so the mushrooms can marinate while you are preparing the rest of the recipe.
1/4 cup nama shoyu
1/4 cup maple syrup
1/4 cup olive oil
1/4 cup water
Whisk all ingredients together. If you want to omit the oil, just replace it with water. Place mushroom caps, stems and gills removed, in a re-sealable container. Toss to coat and let sit while you prepare the rest of the recipe.
Sunflower Seed Sage and Rosemary Cream:
2 cups sunflower seeds, soaked until soft, drained and rinsed
1 cup water
1/2 lemon, juice from
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 clove garlic
2 teaspoons dried sage
1 teaspoon dried rosemary
1/2 teaspoon Himalyan salt
5 grinds or a healthy pinch of fresh ground pepper
Place sunflower seeds, water, lemon juice, Dijon mustard, maple syrup and garlic in high-speed blender. Blend until smooth. Pulse or stir in sage, rosemary, salt and pepper.
4 portabello mushroom caps, stems and gills removed
1 cup finely diced sweet onion
1 cup finely diced mushrooms
1/2 cup finely diced celery
1/2 finely diced carrot
1 cup fresh parsley, roughly chopped
In a medium bowl, stir together the diced onion, mushrooms, celery and carrot. Toss with Braggs Aminos. Spread on a non-stick dehydrator sheet and dehydrate 3 hours at 118 degrees. Place mushroom caps on dehydrator sheet and dehydrate for 3 hours at 118 degrees. Remove veggies to a bowl, add the sunflower sage “cream” and parsley. Stir to combine. Spoon filling mixture into mushroom caps. Place back in dehydrator to warm if desired.