Raw Appetizer Recipes: Raw Pesto Stuffed Mushrooms

Mushrooms are powerful anti-inflammatory superfoods, plus many deliver on the Vitamin D and hard-to-get minerals such as selenium, copper and potassium. This Raw Pesto Stuffed Mushroom Appetizer Recipe is a delicious way to strengthen your immune system and stock up in disease fighting phytochemicals. One cup of sliced raw portabella mushrooms treated with ultra violet rays contains approximately 200-400 IUs of Vitamin D3 (the most potent form). Considering that 75% of Americans have low Vitamin D levels, our raw appetizer recipe is perfect for passing come Superbowl Sunday!

Raw Pesto Stuffed Mushrooms

12 medium baby bella mushrooms, cleaned with stems removed.

Marinade:

1/4 cup balsamic vinegar
1/4 cup virgin olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
salt & pepper to taste

Mix marinade ingredients together in medium bowl. Add mushroom caps and marinate for 30 minutes.

Pesto Filling:

2 small cloves garlic

1 cup firmly packed fresh organic baby spinach, washed

2 cups fresh basil leaves

1/4 cup raw organic olive oil

1/2 cup Hail Merry® Chimayo Chili Pecans or Lemon Thyme Pecans or raw walnuts

1/2 cup Hail Merry® Sunflower Seeds- Salt N Pepper

1/2 teaspoon sea salt

 1 teaspoon freshly ground pepper

To make pesto filling: place garlic in food processor and process until minced. Taste and adjust seasonings. Use immediately or transfer to a glass container and top with a thin coat of olive oil to prevent the top of the pesto from discoloring.

Topping:

¼ cup raw walnuts or brazil nuts, ground in blender (optional)

To Assemble:

1. Drain mushrooms from marinade and place on serving plate.
2. Fill mushrooms with pesto and top with nuts.
3. Serve immediately and Feed Your Body Royally!