1-2 dozen Large Button Mushrooms
1 Clove Garlic, finely chopped
2 Cups Spinach, chopped
1/2 tsp. Olive Oil
1 T. Walnuts, chopped
1/4 tsp. Celtic Sea salt
2 T. Pine Nuts, chopped
1 T. Bragg Liquid Aminos
2 T. Parsley, finely chopped
1/4 tsp. White pepper or cayenne pepper
1 Cup Onions, finely chopped
pinch Nutmeg
Clean mushrooms thoroughly with a dry cloth and remove the stems. Chop the stems in a food processor with the spinach, nuts, onions, garlic, parsley, seasoning and oil. Stuff the mushrooms with this mixture, and place them in a shallow dish. Sprinkle with a little extra olive oil and place in a dehydrator at 105 degrees F for 1-3 hours. Serve straight from the dehydrator, garnishing with edible flowers.
Dorit’s book: Celebrating Our Raw Nature