Portabella Mushrooms with Walnut Rocket Pesto

Portabella Mushrooms with Pesto

These mushrooms are extremely moorish and satisfying. 

 

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 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!

Recipe

Portabella Mushrooms with Walnut Rocket Pesto

Serves 2

  • 4 Portabella mushrooms
  • 3 tablespoons tamari
  • 2 tablespoon olive oil
  • 2 tablespoons lemon juice
  1. Toss the mushrooms in the tamari, olive oil and lemon juice for a few minutes.
  2. 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.

For the pesto

  • 120g (4ozs) of rocket (arugula) leaves
  • ½ cup walnuts that have been soaked for 2 hours and rinsed
  • 3 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • ½ teaspoon salt
  • ⅓ cup olive oil
  1. Pulse the leaves, walnuts, nutritional yeast, lemon juice, garlic and salt in a food processor.
  2. Whilst the food processor is running pour in the olive oil so it emulsifies and doesn’t separate later on.
  3. Serve a couple of spoonfuls on each of the warm mushrooms straight out of the dehydrator or oven.

j

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4 Comments

  1. Valerie Rios
    Reply
    Posted

    Hi Russell. Thank you for the recipe. I don’t care for arugula; good thing; it’s very expensive here. What would be a good substitute that would not compromise the flavor and texture as you intended?

  2. karen hobbs
    Reply
    Posted

    hi. I cant eat walnuts and usually substitute pecans. Just wondering if soaking for 2hours (in hot or cold water?) will get rid of the oil/acid that makes my mouth hurt. same with strawberries, BTW, can eat two or three but that’s the limit.

    • Russell
      Reply
      Posted

      Hmm, not sure about that as I’ve not had any experience with it. Probably worth a go, or just substitute the walnuts.

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