I've included the gourmet Spinach 'Ricotta' Portabello Mushrooms Recipe below -
Let me know what you think!
4 portabello mushrooms trimmed
1/4 recipe Mushroom Marinade (see below)
1/2 cup Macadamia Ricotta Cheese (see below)
1 large handful of spinach
1/2 cup wheat-free tamari sauce
1 1/2 cup cloves garlic, chopped or 1 1/2 tsp garlic puree
1 cup water
1 1/2 tsp dried thyme
1/2 tsp ground black pepper
In a bowl using a whisk, blend all ingredients
Macadamia Ricotta Cheese
1 1/3 cups macadamia nuts
1/3 cup water
2 tbsp freshly squeezed lemon juice
1/4 clove garlic or 1/4 tsp garlic puree
1/2 tsp sea salt
1/8 tsp ground black pepper
In a food processor, reduce macadamia nuts to small pieces, and add remaining ingredients and blend for a few seconds to form an emulsion. The cheese will turn white and creamy with small crunchy pieces of nut.
Makes 4 Portions
1. In a large bowl, combine mushrooms and marinade and let stand for about an hour.
2. In a bowl blend together ricotta cheese and chopped spinach. Fill mushrooms with mixture.
3. Place filled mushrooms on dehydrator trays and dehydrate at 105 degrees F (41 degrees C) for 2 hours. The filling will harden, but the entire assembly should remain moist.