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.
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.
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 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.
¼ cup raw walnuts or brazil nuts, ground in blender (optional)
- Drain mushrooms from marinade and place on serving plate.
- Fill mushrooms with pesto and top with nuts.
- Serve immediately and Feed Your Body Royally!