Herb ‘Cheese’-Stuffed Mushrooms

posted 7 May 2015, 06:03 by Tim Elliston   [ updated 13 May 2015, 09:00 ]

By Aimee DuFresne


For the mushrooms:

1 small punnet of baby bella mushrooms, stems removed

¼ cup extra virgin olive oil, or enough to cover the mushrooms

1 teaspoon Braggs liquid aminos

1 teaspoon lemon juice


Place mushrooms in bowl and cover liberally with olive oil, add salt and lemon juice

Place in dehydrator at 115 degrees for 1-2 hours (Or place in the oven at a low heat until mushrooms are slightly cooked)


For the herb ‘cheese’

1 cup pine nuts

1 tablespoon lemon juice

1 clove fresh garlic

1 tablespoon nutritional yeast

1 teaspoon fresh sage, minced

1 teaspoon fresh thyme

¼ cup water

pinch salt


Blend until smooth and creamy.

To serve:

Fill each mushroom cap with cheese and place back in dehydrator or oven to warm slightly.