Italian Stuffed Mushrooms

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Italian Stuffed Mushrooms
Italian Stuffed Mushrooms
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Ingredients
Servings: Units:
Ingredients
Servings: Units:
Instructions
  1. Chop carrots into same sized pieces and process in the food processor using the S-blade. The texture wants to be almost as fine rice. Transfer to mixing bowl.
  2. Chop the celery and process until it is a similar size as carrots after processing with S-blade. Transfer to mixing bowl.
  3. S-blade the tomatoes until you have a chunky slurry. Transfer to mixing bowl.
  4. De-stem mushrooms and chop stems. Transfer chopped stems to mixing bowl along with Italian herbs.
  5. Mix all three processed ingredients with italian herbs and chopped mushroom stems.
  6. Using your hands, squeeze out a portion of the stuffing from mixing bowl to stuff mushrooms. Squeeze the stuffing mixture a bit before stuffing each mushroom to drain excess moisture.
  7. (optional) Place in the dehydrator for 4-6 hours at about 125 degrees. Be careful not to over-dry the mushrooms.
  8. Serve.
Recipe Notes

Adjust ingredient amounts and proportions to taste
* If not using dehydrator, decrease portions of fresh herbs to taste

Chef Notes
Dr. Graham

Dr. Graham

Dr. Douglas Graham is the author of many books on health and raw food including The 80/10/10 Diet, The High Energy Diet Recipe Guide, Nutrition and Athletic Performance, Grain Damage, andPrevention and Care of Athletic Injuries. A lifetime athlete and raw fooder since 1978, Dr. Graham is an advisor to world-class athletes and trainers from around the globe. He has worked professionally with top performers from almost every sport and every field of entertainment.

As the owner of a fasting retreat in the Florida Keys for ten years, Dr. Graham has personally supervised thousands of fasts. He was in private practice as a chiropractor for twenty years before retiring to focus on his writing and speaking with FoodnSport.
Dr. Graham

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