Basil Wrapped Stuffed Mushrooms


24 small fresh organic white button mushroomsNS158_all_Page_42_Image_0001

8 large fresh organic garlic cloves, finely chopped

4 tablespoons raw organic coconut aminos

2 teaspoons raw organic apple cider vinegar

1/2 cup whole raw organic cashews

1/4 cup water

24 medium organic basil leaves (long enough to go

halfway around the mushroom’s girth)

Round wooden toothpicks

With a melon baller, gently scoop out the stem and only enough of the inside of the mushroom to make a “bowl.” In a small mixing bowl, mix your chopped garlic, coconut aminos, and vinegar well. Dip your mushroom in this mixture to coat all sides, including the inside, and set on a plate “bowl” side up. Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls.” In your food processor, finely chop your cashews and water to a smooth paste, then fill the mushrooms level with the paste. Place the mushrooms in your dehydrator on the slotted racks—be sure to allow plenty of airflow.

Dehydrate 1 1/2 hours. Slice each basil leaf lengthwise, wrap each half of the mushrooms with a half basil leaf (ruffle side up) around girth of the mushroom. Wrap other side with second half of the leaf and secure with a toothpick. Serve immediately and enjoy!

Source + image: Joelle Amiot, jarohoney

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