Portobello Mushrooms Stuffed with Wild Rice, Walnuts, & Sage

Portobello Mushrooms Stuffed with Wild Rice, Walnuts, & Sage

In Croquettes & Stuffed Vegetables, Cuisine by Caroline RaLeave a Comment

Created to take center stage at a vegan holiday table, these delicious stuffed mushrooms will be remembered and requested throughout the winter. Omit the wild rice from the recipe for an all-raw version.

YIELDS:

8 entrée-sized stuffed  mushrooms. Mushrooms may be cut in half after dehydrating to serve 16 smaller portions or recipe can be doubled to serve as an entrée at a larger gathering.

EQUIPMENT NEEDED:

LARGE FOOD PROCESSOR
EXCALIBUR DEHYDRATOR. You may also use your oven on its lowest setting.

TO DO BEFORE:

PREPARE WILD RICE:

Soak (24 hours), Cook (30 minutes), Cool (at least 15 minutes or overnight)

INGREDIENTS FOR SOAKING:

4 ounces Wild Rice

1 quart Filtered Water

2 teaspoons Himalayan Pink Salt

Juice of 1 Lemon

INGREDIENTS FOR COOKING:

Soaked and Rinsed Wild Rice

1 1/2 cups Filtered Water

1/4 teaspoon Himalayan Pink Salt

PREPARE 4 OUNCES WILD RICE:

Wild Rice should be soaked before cooking to reduce the enzyme inhibitors and phytic acid present. Rinse wild rice well and add to a bowl containing 1 quart water, 2 teaspoons Himalayan Pink Salt, and the Juice of 1 Lemon. Stir. Soak for 24 hours. Place in a colander, rinse well and drain. Place in a pot with 1½ cups water and ¼ teaspoon Himalayan Pink Salt. Bring to a boil, cover, and reduce heat to low. Cook for about 30 minutes till all water is absorbed. Remove from heat, fluff with a fork, and let sit covered for ten minutes. Remove lid and let cool. May be quick cooled in freezer by placing warm rice on a plate in a single layer and placing in the freezer for about 15 minutes. May also be made ahead of time. Store the cooled rice in the refrigerator till ready to use in recipe. 4 ounces uncooked wild rice will yield just over 2 cups cooked wild rice prepared in this manner.

TO DO BEFORE:

PREPARE WALNUTS: Presoak (15 minutes), SOAK (12-24 hours)

INGREDIENTS FOR PRESOAKING:

1 pound Raw Walnuts

1 quart Filtered Water

1 teaspoon Food Grade Hydrogen Peroxide

INGREDIENTS FOR SOAKING:

Presoaked Walnuts that have been rinsed and drained

1 quart Filtered Water

2 teaspoons Himalayan Pink Salt

Juice of 1 Lemon

PREPARE 1 POUND WALNUTS:

Walnuts need to be presoaked for 15 minutes in a solution of hydrogen peroxide and water to remove the fungus that lives on the nuts. Add 1 teaspoon Food Grade Hydrogen Peroxide to 1 quart filtered water and stir well. Add walnuts and soak 15 minutes, drain in colander and rinse well. In order to reduce the enzyme inhibitors and phytic acid present in the nuts, place presoaked walnuts in a bowl containing 1 quart filtered water, 2 teaspoons Himalayan Pink Salt and the Juice of 1 lemon. Stir well. Soak for 12 to 24 hours. Drain, rinse well, and drain again. Walnuts are now ready to be used in the recipe

PREPARE MUSHROOMS:

INGREDIENTS FOR MUSHROOMS:

8 Portobello Mushrooms, wiped clean with a damp cloth and stems removed

¼ cup Cold-Pressed, Extra Virgin Olive Oil

Himalayan Pink Salt

Freshly Ground Black Pepper

PREPARE MUSHROOMS:

Rub mushrooms caps with Olive Oil inside and out and sprinkle with salt and pepper inside the cap. Place mushroom caps on two lined dehydrator sheets.

PREPARE FILLING:

INGREDIENTS FOR FILLING:

Cooked and cooled Wild Rice (see above)

Soaked, rinsed, and drained Walnuts (see above)

6 Tablespoons Cold-Pressed Extra Virgin Olive Oil

2 large stalks Celery, finely chopped

1 cup gently packed Italian Parsley Leaves, finely chopped

1 Tablespoon dried Sage, crushed

1 Tablespoon dried Thyme, crushed

1 teaspoon Himalayan Pink Salt

Freshly Ground Black Pepper

PREPARE FILLING:

Place walnuts and olive oil in food processor and process scraping down sides as is necessary till mixture is creamy with no crunchy pieces of walnut remaining. Remove walnuts to medium-sized mixing bowl. Add the remaining ingredients and mix well. Taste to adjust seasoning adding more salt or crushed dried herbs as is necessary. Mix well to incorporate any additions.

STUFF & DEHYDRATE MUSHROOMS:

Place ½ cup of Wild Rice, Walnut, & Sage Stuffing in each mushroom cap. A ½ cup portion control or ice cream scooper works well here. Distribute any remaining stuffing and smooth to reach edges of caps forming neat mounds. Dehydrate at 115° for 8 to 10 hours. Outside will develop a crunchy texture and inside will remain creamy and moist. You may also use your oven at its lowest setting. Remove before 8 hours if mushrooms are becoming overcooked and dry.

TO SERVE:

Delicious served warm from the dehydrator, but may be cooled and placed on a platter, covered with foil, and stored in the refrigerator. Bring to room temperature to serve or warm in the dehydrator (or your oven at its lowest setting) for about an hour. Also great cold!

Copyright © 2017 Caroline Ra. All rights reserved.

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