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Raw Portobello Mushroom Stuffed with Basil Pesto

This delicious raw recipe from Mimi Kirk's "Live Raw" can be served as an entree or appetizer, depending on the size of mushrooms you chose.

Raw Portobello Mushroom Stuffed with Basil Pesto Photo
Yield: 2 servings


  • 2 large Portobello mushrooms or 6-8 baby portobellos
  • 4 tablespoons coconut aminos, Tamari or Nama Shoyu
  • 2 tablespoons extra virgin olive oil

For Raw Basil Pesto (makes 1 cup):

  • 1 1/2 cup fresh basil
  • 1/2 cup walnuts
  • 2 cloves of garlic
  • 1/4 to 1/2 tsp salt
  • Pinch of fresh ground black pepper
  • 1/4 cup olive oil (depending how oily you like it)


  1. Place walnuts in the food processor, pulse in the food processor. Do not make them too fine you just want to chop them a bit.

  2. Add the basil, and garlic to the food processor and pulse to break and mix the ingredients.

  3. Scrape down the sides in the food processor with a rubber spatula and gently pulse again. Be sure not to over-work the mixture. Add the salt and pepper and slowly add the olive oil while the food processor is running. I pulse the whole time to make sure it’s the proper texture, which is semi-smooth.

  4. With a damp paper towel, clean off the mushroom cap and remove the stem.

  5. Trim the bottom of the removed stem piece and cut lengthwise in half. Marinate mushroom caps and stems in a 3 tablespoons olive oil and 2 tablespoons of Tamari or Nama Shoyu.

  6. Turn mushrooms over to coat them well with the oil mixture, if more is needed sprinkle some onto the mushrooms.

  7. Choose two small salad plates that will fit into your dehydrator shelf. Or if using baby portobellos use a baking dish. Place one mushroom filling side up on each plate and reserve remaining oil mixture.

  8. Fill mushroom caps with a generous amount of the pesto mixture, smoothing out as you go, usually 2 heaping tablespoons or more. Place the marinated stems on the plate. Add a thin slice of tomato to top the pesto or fresh chopped tomatoes. Pour the remaining oil mixture on top, or if none left, put a dash of Tamari or Nama Shoyu on top.

  9. Put the dishes on 2 trays of your dehydrator and dehydrate at 110 degrees for 1-2 hours depending how thick the mushrooms are. You can tell the mushroom is done when the outside rim turns dark and gives a cooked look.

These mushrooms will be plump, juicy and tender after they are heated. If you don’t have a dehydrator, you can set your oven on the lowest heat and leave the door open. The thing to remember is that to keep the enzymes and nutrients in tact, keep temperature at 105 – 115 degrees. When ready to serve squeeze some fresh lemon on top.

Source: Live Raw by Mimi Kirk. Recipe courtesy of Mimi Kirk.

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Looks great!! Love stuffed mushrooms

posted Jun 28th, 2011 1:21 pm user comment


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