Italian Stuffed Mushrooms

Savory mushrooms stuffed with a variety of chopped vegetables and herbs.

 

Ingredients (Adjust amounts and proportions to taste):

Cabbage: 2 Cups chopped

Zucchini: 2 medium

Cocktail Tomato: 1 small

Carrot: 1 pound

Mushrooms: 10-15 large

Italian Seasoning: 1 Tbsp. dried (optional)

or minced fresh*:

oregano, 1 teaspoon

basil, 1 Tbsp.

thyme, 1 teaspoon

margoram, 1 teaspoon

savory (Winter or Summer), 1 teaspoon

rosemary, 1/4 teaspoon

sage, 1/4 teaspoon

Equipment:

knife

cutting board

food processor with S-blade

mixing bowl

dehydrator (optional*)

platter and/or plates for serving

*if not using dehydrator, decrease portions of fresh herbs to taste

Directions:

    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.

 

Additional Resources

Supplies and Equipment:

Dehydrators

Retreats:


Cultivate Your Inner Chef

 


Practical Skills To Thrive


Books:


Simply Delicious Fall Retreat Menu


Simply Delicious SALADS and SLAWS


Simply Delicious DESSERTS


Simply Delicious SOUPS

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About Janie Gardener

Janie Gardener's background in areas such as business, Natural Hygiene, the 80/10/10 lifestyle, photography, computer programming, web development, fine arts, crafts, and graphic arts, in a variety of media and platforms, has allowed her to step in and work with us as a consultant as needed since 2005. She has also been attending and/or working at our Washington State events as our Ambiance Fairy, and other areas of responsibility there as needed. Also known as Jungle Janie, she first started eating a vegetarian diet in college in 1984, and transitioned into a vegan diet within a year. Janie has been practicing a natural hygienic lifestyle since the mid-1980's, and 80/10/10 since June 2002. Her story as of the first printing of The 80/10/10 Diet is in the appendix. Until September 2017, she had been living on the “Garden Island” of Kauai for over 24 years, where, between working with us and other clients, she was focused on a long-term goal of an organic Permaculture agro-forestry homesteading off-grid lifestyle. She and Darrel have been traveling the US Mainland since our 2017 retreats and will be at the 2018 retreats as well.