Jun 26, 2013
Curried Stuffed Mushrooms
If you love the flavor of Indian foods and are a fan of mushrooms, this recipe will be a keeper for you! If you’re a Nutritarian you are familiar with Dr. Fuhrman’s acronym, G-BOMBS… greens, beans, onions, mushrooms, berries and seeds/nuts. These are the most health-promoting foods on the planet. Guess what? This dish has them all!
- 10-12 large white stuffing mushrooms
- 1 small onion, diced
- 1 can salt-free garbanzo beans
- 1 small tomato, chopped
- handful dried currants (or raisins)
- 1 TBS raw cashew butter + 1 TBS water
- 1 TBS curry powder
- 4 cups fresh spinach
- ¼ cup raw pumpkin seeds for garnish
- Preheat oven to 375 degrees F.
- Water sauté the onion. To water sauté, get a sauté pan hot over medium heat. Add the onions and a tiny bit of water. Stir frequently, adding just enough water as they cook to avoid sticking.
- Mix the cashew butter and water into a paste. Set aside.
- When the onion is tender, add all remaining ingredients except the cashew butter and water mixture.
- Let the ingredients simmer until the tomato is falling apart (about 15 minutes).
- Then mash up the garbanzo beans using a large spoon or potato masher so that most of them are mashed, leaving about ¼ of them whole.
- Add the cashew paste and stir to combine.
- Stuff the mushrooms with the mixture.
- Bake for 30-40 minutes in a glass baking dish, until the mushrooms are tender but not mushy.
- Serve atop a bed of fresh spinach and garnish with pumpkin seeds.
The filling is enough for stuffing 10-12 mushrooms, depending on their size. Enjoy!