Raw Stuffed Mushrooms!!!

So, Girl's Night was cancelled, but what to do with a fridge full of saoking ingredients? Make the damned stuffed mushrooms anyway!! I will say, this is a great party dish, and the stuffing is delicious, but it yields quite a bit, so make sure you have an extra mouth or two to feed, because there are really only so many gigantic raw portobello caps you can eat, and frankly I could probably have two lunches from one of these suckers!
The recipe comes from "The Complete Book of Raw Food," by Julie Rodwell, which I turn to, at minimum, weekly for inspiration.  Here are the ingredients:
1 cup pecans, soaked overnight
1 cup almonds, soaked overnight
2 tbsp almond butter
1 cup chopped celery
1/2 cup chopped red onion
1 1/2 cup chopped carrots
2 tsp "poultry seasoning" (I used Spike, but really you can get creative if you have a favorite lemon pepper, powdered bouillon or whatever. Whatever, whatever, as my Aunt Aggie would have said.)
6 large mushroom caps (or possibly 8-10 medium sized ones, mine were pretty huge, and once again, portion size was an issue.)
Ready for the steps? You guessed it, throw everything but the mushrooms themselves into the food processor and get medieval on it!   Two variations I tried and would suggest (also included in Rodwell's book) clean the stems and add them to the stuffing, and clean and marinate the caps before stuffing.  The recipe suggests several hours of marination, as do I, since I let mine sit for maybe two hours and I'll be durned if it made any difference. 
The finished product was rich and yummy, and the stuffing very flavorful, similar to the vegan pate you've seen on this blog in the not too distant past, but with the added richness of the mushroom stems and poultry seasoning. 

I probably would have garnished these up a little to take outside the house, what I did do for a little extra zing was add a little garnish of aioli from yesterday's roasted portobello sandwich.