|3 h||20 min||4|
|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)|
|1/2 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 (for mushroom marinade)|
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!