Raw and Wild Stuffed Mini Portabellos - wild rice and garden vegetables

Beautiful Dinner! All raw with the consistency of cooked vegetables using the dehydrator

118 degrees is the maximum temp to prepare raw foods in the dehydrator. This results in a texture of cooked vegetables. Mushrooms are superb prepared this way dehydrated separately with pesto then a second time filled with your stuffing - whoops! These mini Portabellos were "fatties" so I had to improvise with blue tape, using a thermometer piercing the tape to keep the 118 watch consistent.


Taking the pictures is a big part of the creative fun. I like the R&D and the design of the plate, it's the process and of course sampling is the best part.




What a beautiful plate for appetizer or entree' .

While the Portabellos were in the dehydrator I made up a Raw & Wild Rice Salad on a bed of chive - fennel slaw with orange, curry, flax oil dressing, crowned in sprouts (below).

12 Mini (4" diameter) Portabellos - remove stems, clean and dry and rub with a teaspoon of pesto inside. Dehydrate mushrooms alone with pesto for 1 hour

The Wild Rice and Raw Veggie Mixture

In a bowl:

16 0z Wild Rice - cooked, cooled

2 ears -cut off cob

1/2 orange bell pepper chopped

2 clove garlic (dime sized) through press

1/2 jalapeno

In processor:

1/2 med. onion

2 cups cherry tomatoes - chopped in 1/4's

1/4 cup sun dried tomatoes minced

1/4 cup artichoke hearts (jar packed in water) chopped

Mix ingredients in the processor and add to the bowl of rice and mix all together, well. Remove Portabellos from the dehydrator and stuff tightly with the rice mixture. Place back in the dehydrator for 2 hours with tape, if necessary using the thermometer to keep a consistent 118 temp on the food at all times so you don't loose digestive enzymes and nutrients.

Serve on a bed of slaw or salad and splash with your favorite dressing. Always decorate with herbs, edible flowers, nuts and/or edible confetti.

Bling up your raw food and go for the senses!