Stuffed Mushrooms with Sunflower Sage Cream

19 200 1106
Ingredients Minutes Calories
Prep Cook Servings
3 h 20 min 4
Stuffed Mushrooms with Sunflower Sage Cream
Health Rating

Ingredients


1/8 tsp Black pepper (freshly ground to taste)
1/2 medium Carrots (finely diced)
1/2 cup diced Celery (finely diced)
2 tbsp Dijon mustard
1/4 cup Extra virgin olive oil (for mushroom marinade)
1 clove(s) Garlic
1/2 whole lemon(s) Lemon juice
2 cup Maple syrup (for mushroom marinade)
2 tbsp Maple syrup
1 cup Parsley, fresh (roughly chopped)
4 medium mushroom(s) Portobello mushroom (stems and gills removed)
1 tsp Rosemary, dried
2 tsp Sage, ground
1/2 tsp Sea salt
1/4 cup Soy sauce, tamari (for mushroom marinade)
2 cup hulled Sunflower seeds (soaked until soft, drained, rinsed)
1 cup chopped Sweet onion (finely diced)
1/4 cup Water
1/4 cup Water (for mushroom marinade)

Instructions


Whisk all marinade ingredients together. Optional to replace the oil with water. Place mushroom caps, with stems and gills removed, in a re-sealable container. Toss to coat and let sit while you prepare the rest of the recipe.

Place sunflower seeds, water, lemon juice, dijon mustard, maple syrup and garlic in high-speed blender. Blend until smooth. Pulse or stir in sage, rosemary, salt and pepper.

In a medium bowl, stir together the diced onion, mushrooms, celery and carrot. Toss with soy sauce, or liquid aminos if desired. Spread on a non-stick dehydrator sheet and dehydrate 3 hours at 118 degrees.

Place mushroom caps on dehydrator sheet and dehydrate for 3 hours at 118 degrees. Remove veggies to a bowl, add the sunflower sage “cream” and parsley. Stir to combine.

Spoon filling mixture into mushroom caps. Place back in dehydrator to warm if desired.

Preheat oven to 350. Place mushroom caps on tray and bake for 20 minutes.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 1106
Calories from fat 484
Calories from saturated fat 49
Total Fat 54 g
Saturated Fat 5.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 19.4 g
Monounsaturated Fat 24.3 g
Cholesterol 0
Sodium 1452 mg
Potassium 1323 mg
Total Carbohydrate 135 g
Dietary Fiber 9.4 g
Sugars 103 g
Protein 20.4 g

Dietary servings

Per Portion


Meat Alternative 2.5
Vegetables 1.8

Energy sources


Pygal49%467.69705984519254191.9523460648040644%295.3483002193566218.111733475613877%359.8422565495208109.5966752463075149%44%7%CarbohydratesFatProtein
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