fetchpriority=”high” decoding=”async” class=”alignleft size-full wp-image-160302″ src=”https://thinktasty1.wpengine.com/wp-content/uploads/2015/12/stuffed-mushrooms.png” alt=”stuffed mushrooms” width=”400″ height=”440″ srcset=”https://www.thinktasty.com/wp-content/uploads/2015/12/stuffed-mushrooms.png 400w, https://www.thinktasty.com/wp-content/uploads/2015/12/stuffed-mushrooms-273×300.png 273w, https://www.thinktasty.com/wp-content/uploads/2015/12/stuffed-mushrooms-364×400.png 364w, https://www.thinktasty.com/wp-content/uploads/2015/12/stuffed-mushrooms-155×170.png 155w” sizes=”(max-width: 400px) 100vw, 400px” />A new year means new experiences. Of course our favorites are of the culinary kind, so we thought the best way to usher in 2016 is to start with an innovative and fresh appetizer that will tantalize the taste buds of any palate. We think these Hemp Ricotta Stuffed Mushrooms from Stanford Inn by the Sea in Mendocino, CA, an eco-resort situated atop a breathtaking meadow overlooking the gorgeous Mendocino Bay, are an enticing choice. This delectable dish comes from the Ravens Restaurant located onsite, which offers guests exceptional vegetarian cuisine inspired by the inn’s certified organic gardens.

Hemp Ricotta Stuffed Mushrooms

2015-12-15 06:37:58

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Ingredients

1. Crimini Mushrooms
2. 1- 1-1/4 cup hemp seeds
3. 1/2-1 cup vegetable stock
4. 1/2 lemon (juiced)
5. 1-2 tsp. golden balsamic vinegar
6. 1 tsp. ume plum vinegar
7. 1/2 Tb. salt
8. 1/2 tsp. white pepper
9. 1 Tb. dried or fresh basil
10. 1 Tb. dried or fresh chives
11. 1 Tb. dried or fresh thyme
12. 1 Tb. dried or fresh oregano
13. 2 Tb. nutritional yeast
14. 1/2-1 tsp. white mellow miso paste

For Mushrooms

1. Preheat oven to 450 degrees.
2. Clean and remove stems from mushrooms.
3. Lay mushroom caps on parchment paper and sprinkle with salt.
4. Put in oven and bake 10 minutes.
5. Remove mushroom caps and use parchment paper to wiggle off excess water found in caps before it reabsorbs.

For Ricotta

1. Add hemp seeds, water, salt into blender and mix. Pour mix into a mixing bowl.
2. Chop herbs and fold them in with ricotta mix.
3. Fold in nutritional yeast, pinch of white pepper, lemon juice, miso paste, dash of ume plum vinegar and golden balsamic vinegar.
4. Refrigerate mixture for about 20 minutes to make thick.
5. Using a teaspoon as a measurement, add ricotta to mushroom caps and garnish with additional herbs, roasted almonds or shiitake bacon.

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