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Stuffed Bell Pepper Mushroom Cups - Katrina Ellis

Stuffed Bell Pepper Mushroom Cups

mushroom-cupsStuffed Bell Pepper Mushrooms
makes 15 to 20 mushrooms

Red Capsicum Mix
1/2 Red Capsicum
1/2 cup Sunflower seeds (pre-soaked)
1/2 cup raw Almonds (pre-soaked)
1 Celery, chopped
2 Garlic cloves
1 teaspoon Celtic salt
1 teaspoon Turmeric or Onion Powder
1/2 teaspoon of Cumin
4 tablespoons of fresh Parsley or Mint, chopped
1 Lemon, juiced
2 teaspoons of Agave nectar or 5 pitted dates
1/3 cup of organic Macadamia or Olive Oil

Mushroom Cups
15 to 20 large button or baby bella Mushrooms

Method
Process all ingredients, except for mushrooms in a food processor and slowly add oil until creamy. Remove stems from the mushrooms and fill with red capsicum mix. Put sliced olives on top of mix. Put into a dehydrator and set temperature at 115F or 46C. Heat until they are golden brown. Squeeze lemon juice on top before serving.

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