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Raw Vegan Stuffed Mushrooms with Creamy Cranberry Sauce

There's nothing like a rich and creamy dish to really get the taste buds going. We've taken the ever-popular stuffed mushrooms and given them a raw vegan twist your guests are sure to love!

Take note that some of the ingredients require some overnight attention, so don't leave this must-try raw vegan appetizer recipe to the last minute!


  • For the stuffing:
  • 1 cup of walnuts, soaked in water overnight
  • 1 cup of sunflower seeds, soaked in water overnight
  • 1 tablespoon parsley (can add more if you like)
  • 6 scallion stems (green part only)
  • A few sprigs of rosemary and thyme
  • 1 tsp sea salt
  • 6 Portobello mushroom caps
  • For the sauce:
  • 1/2 avocado
  • 1/3 cup of cranberry juice
  • 3 medjool dates, soaked in water overnight

Drain the walnuts and sunflower seeds. Combine walnuts, sunflower seeds, parsley, scallions, rosemary, thyme, and sea salt into food processor. Process until it makes a pate.

Take Portobello caps, and cut off the stems. Next, scrape out the inner brown flesh, if desired. Spread the stuffing onto the caps.

Combine avocado, cranberry juice, and medjool dates into the food processor. Process until it becomes a creamy smooth sauce. Feel free to add rosemary to kick it up a notch!

Drizzle the sauce on top of the pate. Garnish with parsley and thyme.

Makes: 6 mushrooms

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