RawEssence & Spinach Ricotta Portabello Mushrooms

Gratitude Gourmet Readers: here's a great new gourmet raw cookbook called RawEssence by David Cote and Mathieu Gallant with 180 gourmet recipes including Spinach 'Ricotta' Portabello Mushrooms, Pesto Tagliattelle, Tabouleh Flower Salad, Madras Salad, Meatless Meatballs, Island Lime Pie, Dark Nougat and Carrot Cake!
I've included the gourmet Spinach 'Ricotta' Portabello Mushrooms Recipe below -
Let me know what you think!

Ingredients:
4 portabello mushrooms trimmed
1/4 recipe Mushroom Marinade (see below)
1/2 cup Macadamia Ricotta Cheese (see below)
1 large handful of spinach

Mushroom Marinade
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.

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