Raw Portobello Mushrooms with Kale and Pomegranate

by Edward Daniel

Raw Portobello Mushrooms with Kale and Pomegranate
Prep time
Cook time
Total time
Being new to adopting more raw food in my diet, I decided to experiment with Portobello mushrooms. I dehydrated these for about 4 hours under a low temperature in the oven – enough, put my hand in quite comfortably in the oven without the use of any oven gloves. Actually, what resulted was a mouthwatering fleshy mushroom, which complemented the topping I made to go with it.
Recipe type: Main
Cuisine: Vegan, Vegetarian, Paleo, Paleovegan, Raw
Serves: 4
  • 1tbs coconut oil
  • 4 Portobello mushrooms
  • 100g kale
  • 2 shallots, finely chopped
  • ½ pomegranate, seeds
  • ½ inch ginger root, grated
  • 1tbs mirin rice wine
  1. Preheat oven to 50 degrees Celsius.
  2. Place the Porobello mushrooms into an ovenproof dish with the coconut oil.
  3. Set aside 4 hours to deydrate the mushrooms, turning sides every three quarter hours or so.
  4. Finely chopthe kale in a food processor. Set aside.
  5. Place the shallots, ginger root, mirin rice wine in a bowl. Mix well. Add the kale
  6. When ready to serve. Stuff the kale on the upside of the mushroom.
  7. Garnish with the pomegranate seeds.
  8. Serve at room temperature.
Nutritional Analysis
Good points
• Very high in vitamin A
• Very high in vitamin C
• High in saturated fat
Bad points
• High in cholesterol
• High in sodium
Nutrition Information
Serving size: 176g Calories: 239 Fat: 15.1g Saturated fat: 6.7g Carbohydrates: 10.7g Sugar: 4.7g Sodium: 691mg Fiber: 05.g Protein: 16g Cholesterol: 296mf







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