Stuffed Mushrooms with Sun-dried Tomato Paté
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Description:
Visit to see more easy raw food recipes. In this video, raw food chef and author Jennifer Cornbleet shows you how to prepare a beautiful platter of Stuffed Mushrooms, a recipe from her book Raw Food Made Easy for 1 or 2 People.
You can eat stuffed mushrooms anytime, but they're especially good for bringing to parties and gatherings. In this raw food demonstration video, Jennifer shows you how to prepare elegant Stuffed Mushrooms, a fancy finger food that people generally don't eat often and are always happy to indulge in...especially when they're nutritious as well as tasty.
Stuffed mushrooms are often filled with cheese, meat, and breadcrumbs. They're tasty, but the high fat and calorie count make them hard to swallow. Jennifer demonstrates how to replace the traditional stuffing with a satisfying sunflower seed-based, raw sun-dried tomato pate that you make with a food processor.
This pâté is wonderfully seasoned and makes just about the ideal complement for mushrooms. First Jennifer shows you how to soak sunflower seeds. She explains why this step is important both in terms of the consistency of the recipe and the digestibility of the finished dish.
Then Jennifer moves on to one of her favorite raw ingredients, sun-dried tomatoes which add color and flavor to this dish. She explains how to re-hydrate them, if necessary, and the option of choosing ready-to-serve oil-packed sun-dries.
You'll get a rundown of some of Jennifer's favorite flavor boosters as she adds lemon, water, garlic, and other seasonings before processing. She also adds onion and parsley to the mix, and explains how to pulse your processor to maintain the right consistency.
Jennifer's pate can be made in advance and there are many ways to serve it, including as a stuffing. Jennifer's talks about raw finger foods and hors d'oeuvres and explains some of the reasons why Stuffed Mushrooms are such a hit.
You'll learn about cremini and Portobello mushrooms as Jennifer presents them on-camera to describe their unique flavors. She shows you how to clean a Portobello and how to remove the stem and any rough bits from the inside.
The next step is a simple tamari marinade. Jennifer explains how to know when you mushrooms are done, as well as how to drain off excess marinade so that your guests don't wind up covered in tamari!
To conclude, Jennifer shows you how to fill your mushrooms, garnish them, and serve them to your guests for maximum enjoyment.
These savory bites are perfect as party hors d'oeuvres, but they're so good, you'll want to be sure to make extra so you have some to snack on when the party's over!
Stuffed Mushrooms
Sun-dried Tomato Paté
Raw food
Raw Dinner
Jennifer Cornbleet
Eating Raw
Raw Mushrooms
Blue Crab Cake in Portobello Mushroom Caps
Chef Justin shows us yet another simple, healthy and delicious recipe using fresh Florida ingredients. Mushrooms, crab meat, Worcestershire and hot sauces...you'll be lickin' your chops by the end of this one!
Yield 4 Servings
Ingredients
* 1 pint cooked Florida blue crab jumbo lump meat, picked over for shells
* 4 to 8 fresh Florida portobello mushrooms, 2-3 inch diameter
* 1/3 cup low fat mayonnaise
* 1 egg
* Juice of 1 lemon
* 1 teaspoon Worcestershire sauce
* 1 teaspoon dijon mustard
* 2 dashes of your favorite hot pepper sauce
* Sea salt and fresh ground pepper to taste
* 1/8 teaspoon paprika
* 2 tablespoons cracker meal
* Extra virgin olive oil
* 1/4 cup fresh parsley
Preparation
1. Remove mushroom stems and gills with a spoon.
2. Combine mayonnaise, egg, hot sauce, Worcestershire sauce, lemon juice, dijon mustard and in a medium bowl.
3. Season filling mixture with sea salt and fresh ground pepper to taste.
4. Gently fold in crab meat & parsley and cracker meal.
5. Evenly top mushroom caps with crab mixture and lightly sprinkle with paprika.
6. Meanwhile, in large-size sauté pan, Heat olive oil in pan on medium high until oil faintly smokes.
7. Place stuffed mushroom caps filling side down in sauté pan and cook for two minutes or until golden brown.
8. Carefully flip over stuffed mushroom caps and continue to cook over medium-low hear for another 3 to 4 minutes or until tender.
9. Remove from pan and serve.
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a food party idea ~ creamy crab stuffed mushrooms
creamy crab stuffed mushroom ~
Whenever I’m invited to a dinner party, I always like to bring a homemade dish as a token of appreciation for the host ♥️ So, for this dinner party I made these crab stuffed mushrooms!
They’re easy to eat and very easy to make as well. I’ll admit mine aren’t the prettiest in the video (because I overstuffed them) but I assure you it tasted great!
large mushrooms
cream cheese, softened
japanese mayo
parmesan cheese
garlic
sugar
scallions
crab sticks
dried parsley flakes for garnish
written recipes
link to ingredients
instagram
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The Great Christmas Cook-Along: Philadelphia Festive Stuffed Mushrooms
Creamy, delicious, festive Philadelphia Stuffed Mushrooms. Follow how to make these with our Christmas Cook-Along! ????
Full recipe here:
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