Olive-Stuffed Portobellos, Quinoa Tabouleh, Mushrooms & Green Beans in a Cheesy Sauce

Olive-Stuffed Portobello Mushrooms

Olive-Stuffed Portobello Mushrooms

These Olive-Stuffed Portobellos were the key dish in yesterday’s lunch. I found a recipe in (you guessed it) Kate Wood’s Eat Smart Eat Raw that I thought I could adapt to our particular needs (lower calorie, lower fat content, lower salt). This is what I made:


2 whole Portobello mushrooms, stems removed

1 medium carrot, chopped

1 medium stick celery, chopped

4 oz (in weight) pitted kalamata olives

3/4 oz (in weight) sundried tomatoes

3 Tbsp fresh basil leaves

3 Tbsp fresh Italian parsley leaves

3 cloves garlic

1 Tbsp flaxseed meal

1 Tbsp tahini

Put everything except the mushrooms in a food processor and puree. Place the mushrooms topside down and spread the mixture on the underside. Put in the dehydrator at 115 F for 4 hours.

We ate ours as soon as it was ready (I had prepared everything in the morning, so that it was ready to come out of the dehydrator by lunchtime), faintly warm and seeming for all the world like something cooked yet with better and fresher flavour than any cooked food ever has. We had a crisp green salad with these.

Earlier in the week, I had wanted something to go with the last of the falafel I had made earlier. (It made too much for us to have, so I froze around half of them – worked fine.) 



Here you see the falafel drizzled with a tiny bit of tahini and served with lemon wedges.

Tabouleh seemed  like an obvious match for this dish, but of course there was what I perceived as the grain ‘problem’. Then I thought of quinoa. (If you don’t know this wonderful grain – a grass, really, but works just like a grain and stands in for all sorts of things like couscous, rice, etc., do seek it out – it’s pronounced keen-wah. In addition to being a near-perfect protein it has a delightful flavour, not too strong, which complements so many dishes and, wonder of wonders, it can be cooked in about 15 minutes. All hail quinoa! We love it!!)

But where was I? Oh yes . . .

I soaked some quinoa for a short while – around 3 hours then sprouted it for about a day until it started to grow cute little tails. I used this instead of bulgur wheat in the tabouleh – see below.

Quinoa Tabouleh

Quinoa Tabouleh

This was was pretty simple: Cilantro with a little parsley (finely chopped, a tomato in a small dice, a little finely chopped onion, a little finely diced red bell pepper, lemon juice, crushed chilies (they seem to get into a lot of things around here), salt and pepper. (Everyone has their own tabouleh recipe and mine varies from time to time. I’d have used some mint, but didn’t have any.) The tabouleh was a great success with the falafel and I also added some mushrooms and green beans in a ‘cheesy’ miso sauce.

Mushrooms & Green Beans In A Cheesy Sauce

Mushrooms & Green Beans In A Cheesy Sauce

The mushrooms were cut to bite size and the green beans cut across in 1/4-inch slices. The sauce was simply miso, tamari, rice vinegar, mirin, pepper, and  nutritional yeast. Another success 🙂

I also have a couple of delicious soups to tell you about, but that’s for another day. Happy munching!



  1. veggienymph said,

    September 25, 2009 at 2:44 am

    All of these dishes look soooo delicious. I can’t wait to try out the olive stuffed mushrooms. I am always looking for new ways to prepare mushrooms. Thank you for the deliciousness.

  2. September 26, 2009 at 9:34 pm

    […] an earlier post I showed some wonderful Olive-Stuffed Portobello Mushrooms. Since I was making for only two persons I had, predictably, some of the stuffing left over. Well, […]

  3. Anita Rowe said,

    September 27, 2009 at 8:51 pm

    Interesting recipe, and worth adapting and trying.

    But not truly RAW. Miso is made from cooked soybeans. It’s a cooked, processed food.


    • rawlyvegan said,

      September 27, 2009 at 9:27 pm

      Sorry, Anita, but I thought I kept making it clear (though perhaps not in every post) that my condiments are not as yet all raw. I think of miso as a condiment. My blog is supposed to be high raw only. But you know how to adapt these things to raw surely. The small amount of miso and other non-raw things I use isn’t going to shake my world. I’m sorry if it has upset yours 😦 Thanks for the comment – much appreciated! Please visit again despite it all – I need the feedback and I like to make new contacts with other vegans, raw or not, this way! Hugs.

  4. October 15, 2009 at 9:40 am


    Thank you for the great quality of your blog, each time i come here, i’m amazed.

    black hattitude.

  5. rawlyvegan said,

    October 18, 2009 at 9:00 pm

    [Edited by Rawlyvegan to clarify]

    For the benefit of those who like to complain rather than support, may I suggest that they read the blog a little more closely. Please? ALL items are vegan in our kitchen – ALL – despite what they might be called (eg. cheese is vegan cheese, milk is vegan milk, worcestershire sauce is vegan worcestershire, etc.). Further, I am, like many other bloggers who try to change to raw food and propose recipes, ‘high’ raw – as I make clear. ALL my condiments are not yet raw, but they are getting so more and more when I can find them. For example, my miso is unpasteurized (and the soybeans processed at normal uncooked temps) – but I’m still waiting on nama shoyu (unpasteurized soy sauce) – etc. etc.

    Further, as previously stated, ONLY the condiments are non-raw on this blog. The quinoa for the tabouleh here was sprouted raw quinoa (granted I perhaps confused things by mentioning that quinoa could also cook quickly – apologies – but some people following this blog are not yet raw themselves) and the falafel was raw falafel, and so it goes. (These recipes or descriptions of the dishes have btw been posted earlier.)

    Those who are upset by non-vegan condiments are free to avert their eyes from the blog or indeed to ignore it completely. I really am doing this for the benefit of family and friends and, of course, as a personal log of what I am eating that is different (from my previous more cooked vegan diet) from time to time. It helps me. Aggressive comments (some of which have been anonymous, are too aggressive to publish here, as much as I dislike censorship) are, too say the least, disappointing from members of the vegan community. But hey, I’ll get over it 🙂

    NOW, many thanks to those of you who have something nice to say. Much appreciated. I shall try to be worthy of all your kinds words – at least most of the time.

    (And NOW, on further reflection, I shall remove any flames – even when the flame is ‘only’ directed at me. Fair’s fair.)

    Hugs to all!

  6. rawlyvegan said,

    October 18, 2009 at 9:29 pm

    And THAT was a garbled message – blame the crashing headache I’ve had for three days – but I’ll not edit at this stage for fear of making things worse.

    Who knew that blogging about eating raw and especially high raw was so fraught with dangers. But everyone represented by their own comments here has been so helpful with feedback and I really really appreciate the time each one of you has taken.

    Many many thanks!

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