rawfoodforreal:

Stuffed Mushrooms

(source here)

Ingredients:

• 4 C Mushrooms, divided
• 1/4 C Olive Oil
• 1/4 C  + 2 T Nama Shoyu (divided)
• 1 T Agave (optional)
• 1 C Pumpkin seeds (soaked for 3+ hours)
• 1 C Sunflower seeds (soaked for 3+ hours)
• 1 T Water
• 1 Clove Garlic
• 1 Shallot
• 1/4 C Parsley
• 1 T Tarragon
• 1 T Thyme
• Pinch Salt
• Pinch Pepper

For the Marinated Mushrooms:

1: Remove the stems and gills from 2 cups of the mushrooms

2: Combine Nama Shoyu, Olive Oil and Agave

3.  Place mushrooms and marinade in bowl, coat to combine. Let sit, stiring occasionally for at least 3 hours.

Filling:

1. Finely chop garlic and shallot in food processor. Remove to bowl.

1. Place 2 C Mushrooms in food processor. Pulse until they are finely chopped. Put in bowl with garlic and shallots.

2. Drain sunflower seeds and pumpkin seeds. Process in food processor until a paste consistency is achieved. Add to bowl.

4. Stir in remaining ingredients, spoon into drained, marinated mushroom tops. Sprinkle tops with more tarragon.

Chef’s Notes: You can start the mushrooms marinating and the seeds soaking at the same time, about 3 hours prior. You will want to pat the mushrooms dry or they will be too oily.