Raw walnut and mushroom stuffing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
2 large portobella caps, chopped¼ cup olive oil¼ cup braggs 1 tbsp apple cider vinegar3 cups walnuts1 tsp salt2 tsp chopped thyme1 ½ tbsps fresh rosemary, chopped finely2 tbsps fresh chopped parsley½ tsp dried sage3 tbsps olive oil1 ½ cups grated carrot1 cup chopped celery1 cup chopped onion½ cup pecans½ cup raisinsOPTIONAL: You can eat this as a side dish, or wrap in romaine leaves for a fancier finger food. Romaine not included in nutritional information.
To begin, soak 2 chopped portobello mushrooms in:
¼ cup olive oil
¼ cup braggs
1 tbsp apple cider vinegar
It’s best to marinate the mushrooms overnight, but 2-4 hours will do.
Next, blend in a food processor:
3 cups walnuts
1 tsp salt
2 tsp chopped thyme
1 ½ tbsps fresh rosemary, chopped finely
2 tbsps fresh chopped parsley
½ tsp dried sage
When the mixture has taken on a fine texture, add to it:
3 tbsps olive oil
Pulse until it begins to come together, like a nut pate. Mix this with:
1 ½ cups grated carrot
1 cup chopped celery
1 cup chopped onion
Add the mushrooms, using or reserving liquid depending on how “wet” you want the stuffing to be.
Next, coarsely chop:
½ cup pecans
½ cup raisins
Add the chopped nuts and raisins to the stuffing, chopping in some additional parsley sprigs.
Serving Size: Makes 16 servings of about 1/2 cup each
¼ cup olive oil
¼ cup braggs
1 tbsp apple cider vinegar
It’s best to marinate the mushrooms overnight, but 2-4 hours will do.
Next, blend in a food processor:
3 cups walnuts
1 tsp salt
2 tsp chopped thyme
1 ½ tbsps fresh rosemary, chopped finely
2 tbsps fresh chopped parsley
½ tsp dried sage
When the mixture has taken on a fine texture, add to it:
3 tbsps olive oil
Pulse until it begins to come together, like a nut pate. Mix this with:
1 ½ cups grated carrot
1 cup chopped celery
1 cup chopped onion
Add the mushrooms, using or reserving liquid depending on how “wet” you want the stuffing to be.
Next, coarsely chop:
½ cup pecans
½ cup raisins
Add the chopped nuts and raisins to the stuffing, chopping in some additional parsley sprigs.
Serving Size: Makes 16 servings of about 1/2 cup each
Nutritional Info Amount Per Serving
- Calories: 113.0
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 145.2 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 1.3 g
- Protein: 2.0 g
Member Reviews