Every time someone tries this recipe they say “these are the best ever stuffed mushrooms!” which is why they need to be shared with the world… at least that is what my husband told me when we enjoyed these for dinner with a beautiful salad not too long ago. I actually came up with this recipe when I got to thinking about a broccoli pesto stuffed version that I got over at Raw Food Rehab.
I didn’t have any broccoli so I decided to come up with a simple pate instead and I really wanted to put these over the top so I added some eggplant “bacun” to the mix which livens up the taste buds. You don’t need the eggplant to enjoy these but I highly recommend it for maximum satisfaction!
I didn’t dehydrate the eggplant because I was really short on time so I just put them in the oven at 200 degrees for about an hour. However I usually dehydrate them so I included that information in the recipe below.
Here’s What You Need for the Best Ever Stuffed Mushroom Recipe:
8 button mushrooms, wiped clean with stems removed
For the Pate:
- 1/2 cup sunflower seeds, soaked for a few hours (optional)
- 1/4 cup sun dried tomatoes, soaked at least 1 hour
- 2 cloves fresh garlic
- 2 tbsp fresh lemon juice
- 1 tbsp nama shoyu or Braggs (optional, it is tasty without this too! You may want to add a little salt though…)
- fresh basil to taste
- pepper to taste
For the “Bacun”:
- 1 eggplant
- 1 tbsp nama shoyu or Braggs
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 tsp red pepper flakes
Once you have gathered your ingredients together, set the mushrooms aside to rest while you prepare the pate and “bacun”.
Starting with the eggplant, use a knife or a mandolin to cut the eggplant longwise into thin slices like strips. Put them in a bowl and toss them with the rest of the ingredients until they are well coated. Let them sit for about 15 minutes, and then dehydrate them until they have become crisp. You will want to turn them over about halfway through (once the top feels dry and is beginning to get crisp). You can also put them in the oven at 200 degrees until lightly crisp.
For the pate, simply put all the ingredients into the food processor and push the button. Let it go until it’s smooth, adding a little of the tomato soak water if necessary for consistency. There will probably be some left to put in the fridge and use as a dip or filling for a wrap later!
Just stuff the little mushrooms with the pate and either warm them in the dehydrator (or oven) or eat them fresh after topping them with about half a piece of eggplant “bacun” each.
I usually do the eggplant ahead of time because it’s easy to put together and then let it sit to marinade or crisp… the rest is really quick and easy to put together so this is a much simpler dish than it might look! You’ve got to try this, or your own version of it. Mushrooms are good for you- even buttons