Stuffed Winter Portobello Mushroom with Arame

Prepare marinade and soak mushrooms for 30 minutes. Peel jerusalem artichokes and process in food processor along with walnuts and almonds. Grind the flax seeds in coffee grinder and add flax, lemon juice and salt with processed artichokes and nuts. Chop up marjoram, savory, and scallion and fold into mixture. Add sea salt to taste. Let mixture stand for 5 minutes and stuff the mushrooms. Garnish with Seaweed.

For the stuffing mixture:

• 2 portobello mushrooms caps wiped clean
• 3/4 cup of chopped jerusalem artichokes
• 1/8 cup soaked walnuts
• 1/8 cup soaked skinned almonds
• 2 teaspoons ground flax seeds
• 1 sprig of fresh savory
• 1 sprig of fresh marjoram
• 2 sprigs of scallion
• 2 teaspoons fresh lemon + pinch of zest
• sea salt to taste

For the Mushrooms Marinade (blended):

• 3 tablespoons Shoyu Soy Sauce
• 2 tablespoons apple cider vinegar
• 1 clove of garlic
• a couple slices of onion
• 1/4 of a bunch of parsley
• 1/2 a cup of seaweed soaking water
• 3 tablespoons of olive oil