Raw Stuffed Portobello

Derick and I made this for dinner a while back and it was so tasty. We modified a couple of recipes from RAW: The UnCook Book to make it.

We made the marinated portobello recipe but left the mushrooms whole instead of dicing them, the following is my adapted recipe:

1/2 cup Nama Shoyu
1/2 cup water with 1/2 packet of miso soup mix
1/4 cup olive oil

Mixed together and left to marinade all day while I was at work.

Then we made the stuffing as follows, slight variation on Juliano's recipe:

1 cup corn
1 cup sprouted lentils
1/3 cup olive oil
1/4 cup minced onion
1/4 cup minced celery
1/4 cup diced carrot
1/3 cup lemon juice
1 teaspoon minced garlic
1 teaspoon sea salt

Stuffed mushroom served with spinach and homegrown tomatoes and a blueberry vinaigrette. Yummy!