Filling, rich, creamy, and fully raw vegan. Enjoy our recipe for these sumptuous mushrooms as is, or warm right out of your dehydrator.

Serves 4-6



  • 1 lb. spinach chopped in food processor with “s” blade
  • 1 yellow squash shredded

For Sauce

  • 1.5 oz. lemon juice 5 oz. water
  • 1.5 C. pine nuts (soaked and rinsed)
  • 1.5 cloves garlic
  • 1/2 T. kelp powder
  • 1 pinch cayenne
  • 1 Tsp. oregano


Step 1: Blend ingredients for sauce thoroughly until creamy.

Step 2: Mix sauce in with spinach to desired texture.

Step 3: Wipe off and destem 8-12 baby Portobello or 4-6 Portobello mushrooms.

Step 4: Stuff or top mushrooms with spinach filling.

Step 5: Top with shredded yellow squash and serve.


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