Portabella Mushrooms with Walnut Rocket Pesto

Raw portabellas with rocket pesto on a blue plate on a blue background

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.

Enjoy!

Rate This Recipe
5 from 3 votes

Portabella Mushrooms with Walnut Rocket Pesto

These mushrooms are extremely moorish and satisfying.
Servings2

Nutrition (For one serving)

Calories: 750.01kcalCarbohydrates: 20.81gProtein: 18.1gFat: 70.61gSaturated Fat: 8.86gSodium: 2122.09mgPotassium: 1231.97mgFiber: 8.08gSugar: 7.17gVitamin A: 1345.46IUVitamin C: 17.68mgCalcium: 129.82mgIron: 3.72mg

Ingredients

Main

  • 4 Portabella mushrooms
  • 3 tbsp tamari
  • 2 tbsp olive oil
  • 2 tbsp lemon juice

Pesto

  • 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

Instructions

  • 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.

Notes

I found some really nice article about mushrooms, if you want a good read, click the link below:
Portobello Mushroom Helps Combat Cancer, Inflammation & More
Rate This Recipe
5 from 3 votes
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Russell James

Post by Russell James


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October 24th, 2017

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