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Corn pies stuffed with mushroom cheesy filling recipe

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Ingredients

For Pie Crust
1/3 cup of marinated Corn
1/3 cup of Pumpkin Butter
1 tbsp Olive Oil
1 young Thai Coconut flesh
1 small Zucchini peeled and cut into cubes
2 tbsp soaked Sesame Seeds
¼ cup ground Flax Seeds
2 tbsp chopped White Onions
1 red Bell Peppers cut into cubes
Pinch of Cayenne Powder
Pinch of ground Black Pepper
Pinch of Mustard Powder
Water as needed
Salt
For Cheesy Mushroom Filling
1 cup of marinated Oysters or Porto Bello mushrooms
1/3 cup Macadamia Butter
1 tbsp Olive Oil
Some Lemon
Pinch of ground White Pepper
2 tbsp finely chopped fresh Dill
Salt

Corn pies stuffed with mushroom cheesy filling recipe

  • Medium

Ingredients

  • For Pie Crust

  • For Cheesy Mushroom Filling

Directions

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Greek small pies filled with cheese and mushrooms.

Steps

1
Done

For Pie Crust

Marinate the corn for 2 hours in a little lemon, salt and olive oil.

2
Done

Put all the ingredients into the food processor and process while adding water when needed.

3
Done

Spread the mixture on a dehydrator sheet in a layer 1 inch thick.

4
Done

Dehydrate for 6-8 hours; flip sides in between.

5
Done

Cut it into small round shapes.

6
Done

For Cheesy Mushroom Filling

Marinate the mushrooms for 2 hours, cut into small pieces into a bowl with lemon, salt, tamari, and olive oil.

7
Done

Add the macadamia butter and the rest of the ingredients and mix well.

8
Done

Use a small ravioli tool and make small pies by adding the mushroom filling on the corn crust and pressing gently with the ravioli maker.

9
Done

Dehydrate for 1 hour and serve.

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Black sesame tacos recipe
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Grilled broccoli and lemons recipe
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Black sesame tacos recipe
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