Raw Pecan Mushroom Stuffing

Stuffing: a staple of any Thanksgiving meal. Traditionally this recipe is loaded with gluten, which can lead to a horrible bloated belly. But have no fear, we’ve come up with a delicious and healthy alternative.  

This stuffing is so good, you’ll never miss the real thing. And that’s coming from someone who, as non-turkey eater, considers stuffing to be the main event at the Thanksgiving dinner table.

Conscious Cleanse | Raw Pecan Mushroom Stuffing  | www.consciouscleanse.com | #healthytthanksgiving #mushroomstuffing #wholefoodcleanse

I love this raw pecan mushroom version over the traditional bread-based, gluten-bomb because it’s filling and exploding with all savory flavors of the real thing. Plus, it packs a good amount of protein so there’s no way you’ll feel deprived this year.

Next week we’re going to share our entire Conscious Thanksgiving roundup of recipes with you but for now consider trying this over a bed of spinach as a main course while maintaining the Conscious Cleanse way of eating. And for the big conscious feast that’s right around the corner, this is sure to be a crowd pleaser.

Stay tuned the rest of the month for more recipes we’ve given a healthy makeover, plus a peek at our Conscious Thanksgiving spread!

With love and stuffing squeezes,

Raw Pecan Mushroom Stuffing

Yields: 6 cups


  • 3 medium sized portobello mushrooms, chopped
  • 1/3 cup plus 3 TB olive oil
  • 1/3 cup balsamic vinegar
  • 2 cups pecans
  • 1 tsp Himalayan sea salt
  • 2 tsp fresh thyme, finely chopped
  • 2 TB fresh rosemary, finely chopped
  • 1 tsp fresh sage, finely chopped
  • 1 cup celery, diced
  • 1 cup cauliflower, chopped
  • 1 1/2 cups carrot, shredded
  • 1/2 cup currants


Marinate chopped portobello mushrooms in olive oil and balsamic vinegar in covered glass container in the refrigerator overnight (or at least for 2 to 4 hours).

In a food processor, pulse cauliflower until it has a rice like texture, with no large pieces. Place in a large mixing bowl.

Next combine pecans, sea salt, thyme, rosemary and sage in a food processor and pulse until it becomes a fine texture. Add 3 tablespoons of olive oil and blend again.

Transfer nut mixture into mixing bowl of cauliflower and combine with a spoon. Add in the marinated mushrooms including a drizzle of the marinade. Stir in celery, carrots and currants until well combined. Adjust the wetness of the stuffing by adding more or less marinade.


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