Basil Wrapped Stuffed Mushrooms
By Joelle Amiot
Yield 6 servings
Download Recipe
Ingredients:
- 24 small fresh organic white button mushrooms
- 8 large fresh organic garlic cloves, fine chopped
- 4 tablespoons raw organic coconut aminos
- 2 teaspoons raw organic apple cider vinegar
- 1/2 cup whole raw organic cashews
- 1/4 cup water
- 24 medium organic basil leaves (long enough to go half way around the mushrooms girth)
- round wooden toothpicks
Method:
- With a melon baller, gently scoop out the stem and only enough of the inside of mushroom to make a “bowl”.
- In a small mixing bowl, mix your chopped garlic, coconut aminos and vinegar well. Dip your mushrooms in this mixture to coat all sides including the inside, and set on a plate “bowl” side up. Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls”.
- In your food processor, fine chop your cashews to a paste and water until smooth. Fill the mushrooms level with the paste.
- Place the mushrooms in your dehydrator on the slotted racks and be sure to allow plenty of airflow. Dehydrate for 1 1/2 hours. Slice each basil leaf lengthwise, and wrap with each half of the mushroom with a half basil leaf (ruffle side up) around girth of the mushroom. Wrap other side with second half of the leaf and secure with a tooth pick as shown in the picture.
- Serve immediately and ENJOY!
