When I first started out with raw food, I used to love smaller mushrooms filled with pesto, so it’s a real treat for me to revisit a bit of a raw food classic for autumn.
I’ve filed this under ‘main meals’, but it could just as easily be a starter, perhaps with one mushroom instead of 2.
If you’re making it a main course, I’d recommend serving it with a nice big green leafy salad, perhaps with some olives, sundried tomatoes and macadamia tree nut cheese.
You’ll see there’s instructions for using a cooker if you don’t have a dehydrator. The timing and temperature for the oven version is a guideline, because every oven is different, depending on whether it’s gas or electric and if it has a fan. So you’ll need to keep an eye on it and test to see what works for you.
Portabella Mushrooms with Walnut Rocket Pesto
Nutrition (For one serving)
- 4 Portabella mushrooms
- 3 tbsp tamari
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 oz rocket leaves arugula
- 1/2 cup walnuts soaked for 2 hours and rinsed
- 3 tbsp nutritional yeast
- 1 tbsp lemon juice
- 1 clove garlic minced
- 1/2 tsp salt
- 1/3 cup olive oil
- Toss the mushrooms in the tamari, olive oil and lemon juice for a few minutes.
- Dehydrate in for 3 hours at 115 degrees F, or if using an oven, place on a baking tray and cook on the lowest temperature, which is usually around 150 F (65 C) for about an hour, keeping an eye on them, so they’re lightly cooked and softened.
- Pulse the rocket leaves, walnuts, nutritional yeast, lemon juice, garlic and salt in a food processor.
- Whilst the food processor is running pour in the olive oil so it emulsifies and doesn’t separate later on.
- Serve a couple of spoonfuls on each of the warm mushrooms straight out of the dehydrator or oven.