Filling, rich, creamy, and fully raw vegan. Enjoy our recipe for these sumptuous mushrooms as is, or warm right out of your dehydrator.
- 1 lb. spinach chopped in food processor with “s” blade
- 1 yellow squash shredded
- 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.