Spinach ‘Ricotta’ Portabello Mushrooms
RawEssence: 180 Delicious Recipes for Raw Living is wonderful raw food cookbook that is part of the growing movement that advocates a cuisine that is eco-friendly, meets all your nutritional needs and is immensely satisfying and delicious.
The recipes are relaxed and flexible, so it’s an ideal cookbook for those who are just beginning to embrace the lifestyle as can be seen by this recipe for Spinach ‘Ricotta’ Portabello Mushrooms on page 165.
Makes 4 portions
Preparation: 10 minutes
Marinating: 1 hour
Dehydration: about 2 hours
- 4 portobello mushrooms, trimmed (see Tips)
- 1⁄4 recipe Mushroom Marinade (see below recipe)
- 1⁄2 cup Macadamia Ricotta Cheese
- 1 large handful spinach, chopped
- In a large bowl, combine mushrooms and marinade and let stand for about 1 hour.
- In a bowl, blend together ricotta cheese and chopped spinach. Fill mushrooms with mixture.
- Place filled mushrooms on dehydrator trays and dehydrate at 105°F (41°C) for 2 hours. The filling will harden, but the entire assembly should remain moist.
To clean mushrooms, it is always better to use a basting brush, vegetable brush or cloth. Running them under water saturates them with liquid, reducing their flavor and the appeal of their texture.
Keeps 3 days in the refrigerator in an airtight container.
- 1⁄2 cup wheat-free tamari sauce
- 11⁄2 cloves garlic, chopped
- 1 cup water
- 11⁄2 tsp dried thyme
- 1⁄2 tsp ground black pepper
In a bowl, using a whisk, blend all ingredients together.
David Côté is the co-founder and president of Crudessence, specifically in charge of the restaurants. He is also a shiatsu therapist, a living foods chef, a teacher at the living Foods academy and an inspirational speaker. Resides in Montreal.
Mathieu Gallant is the co-founder of Crudessence and Director of the Living Foods Academy. He oversees the development of new creatons and overall food direction and is an experienced yoga and meditation instructor. Resides in Montreal.