BASIL WRAPPED STUFFED MUSHROOMS (raw-vegan)
These little gems are a great appetizer for raw foodies and others alike. They are raw, vegan, and gluten free yet bursting with flavor. Serve up these healthy bites at your next meal or party. Enjoy!
24 small fresh organic white button mushrooms
8 large fresh organic garlic cloves, fine chopped
4 TBSP raw organic coconut aminos
2 tsp. raw organic apple cider vinegar
1/2 cup whole raw organic cashews
1/4 cup water
24 medium organic basil leaves (long enough to go half way around the mushrooms girth)
round wooden toothpicks
With a melon baller, gently scoop out the stem and only enough of the inside of mushroom to make a “bowl”. In a small mixing bowl, mix your chopped garlic, coconut aminos and vinegar well, dip your mushroom in this mixture to coat all sides including the inside, set on a plate “bowl” side up. Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls”. In your food processor, fine chop to a paste your cashews and water until smooth, fill the mushrooms level with the paste. Place the mushrooms in your dehydrator on the slotted racks, be sure to allow plenty of airflow. Dehydrate for 1 1/2 hours. Slice each basil leaf lengthwise, wrap with each half of the mushroom with a half basil leaf (ruffle side up)around girth of the mushroom, wrap other side with second half of the leaf and secure with a tooth pick as shown above in the picture. Serve immediately and ENJOY!