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Recipe from Complete Book of Raw Food
Pecan Almond Stuffed Mushrooms
By Rita Romano

Special Equipment: Food Processor
Serves: 6



• 1 cup pecans, soaked for 24 hours
• 1 cup almonds, soaked for 24 hours
• 2 tablespoons almond butter
• 1 cup chopped celery
• 1/2 cup chopped red onion
• 1½ cups finely chopped carrots
• 2 teaspoons poultry seasoning
• 6 large mushroom caps (or more)
• seedless cucumbers and baby greens, for garnish


Combine the pecans, almonds, almond butter, celery, onion, carrots, and poultry seasoning in food processor fitted with "S" blade and pulse to a chunky pate. Don't over blend. Leave some texture in the carrots.

Clean and rinse the mushrooms, then stuff each with the pate. Garnish with seedless cucumbers and baby greens.

Hint: Serve stuffed mushrooms with lots of greens, sprouts, and sliced cucumbers.

Variation 1: For an added dimension, marinate the mushroom caps several hours in garlic flavored Bragg Liquid Aminos and lemon juice. The mushrooms will soften and absorb some of the flavor. Rinse the mushroom caps before stuffing.

Variation 2:
Stuff zucchini, peppers, or endives instead of mushrooms.

Editor's note:
Add the mushroom stems into the pate to use them up too.

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