Raw brown mushrooms stuffed with parsley and marinated cashews

Petra Denk Written by 

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stuffed brown mushrooms stuffed brown mushrooms Copyright: Petra Denk Featured

Raw champignons are a new taste experience! Stuffed with fresh herbs and warmed up - you'll receive a real raw superfood main course with lots of nutrients! 

Finally, we're back to Raw Food Week, switching our diet to uncooked fruit and vegetables for two weeks. I am aware again of the importance of variety - because with raw food I rarely eat the same dish twice in a row. Today, for a change, brown mushrooms are on the program. Stuffed with the not yet frozen fresh parsley and chard from our garden and marinated cashew nuts.
TIP: It goes great with an endive salad and styrian seed oil and lemon or a colorful salad bed with balsamic dressing.
Super Food Facts:
Champignons: Raw mushrooms are rich in nutrients and contain an above-average amount of vitamin D - which is very important for our bodies, especially in winter. Also: biotin, calcium, protein, potassium, copper, niacin, phosphorus, selenium and a range of B vitamins.
Parsley: The vitamin C content of parsley is unsurpassed among spice herbs. It also has the highest provitamin A content. In folk medicine, it is considered purifying the blood and strengthening the immune system.

Stuffed champignons in a salad bed

For 2-3 persons
10 medium large, brown champignons
1 bunch of parsley
3 leaves of chard
100 g of cashew nuts
1 small clove of garlic
1 tbsp soy sauce (eg Nama Shoyu)
2 tablespoons of lemon juice
2 tbsp olive oil
Salt, freshly ground pepper
Remove the stalks of the mushrooms and cut off the outer edge of the hat with a sharp vegetable knife and use a tea spoon to slightly hollow out the slats. Set aside. Soak the cashew nuts in water for about 20 minutes, then drain and mince. Finely chop the parsley and chard leaves (remove the white stalk) and mix with the chopped cashews and chopped garlic clove, soy, lemon juice and olive oil. Then fill the filling in the hollowed mushroom hats and heat in a glass bowl in the oven or in the dehydrator at about 45 degrees for about 30 minutes and serve with fresh marinated salad.
TIP: The mushroom leftovers are great for a raw Bolognese sauce! Do not throw away!


Last modified on%AM, %07 %465 %2018 %11:%Dec
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# Raw brown mushrooms stuffed with parsley and marinated cashewsBeatris 2019-06-19 07:01
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# RE: Raw brown mushrooms stuffed with parsley and marinated cashewsPetra 2019-06-19 11:48
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