Ingredients
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14
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-
1
-
1/2
-
1/2
-
2
-
3
-
1/2
-
-
-
-
-
-
-
Directions
Dehydrator Pesto-Stuffed Mushrooms, Served warm out of the dehydrator, these are heavenly! These taste like a soft breaded, cooked, stuffed mushroom , The taste of these is PHENOMENAL, which was great considering it’s the first raw recipe I’ve ever made I must admit, though, I screwed around with it quite a bit I do wish I had read the first review – I would have halved the amount of oil it called for used 14 (portabella) mushrooms and felt like I could have used probably four or five more We had a little leftover pesto which we used with some crackers and they were wonderful I omitted the pine nuts (because I didn’t have any) and replaced it with more walnuts I didn’t have basil, so used fresh spinach I didn’t even have olive oil, and just used canola Everything still tasted fantastic , These are raw, vegan, & delicious!! I have used this recipe for quite sometime and always find that using half the called for olive oil works best for us I will however lightly coat the exposed mushroom in olive oil before popping into the dehydrator – just so they don’t dry out too much Thanks for posting!!
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Steps
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1
Done
|
Place Mushroom Caps Top Side Down on a Plate. |
|
2
Done
|
Blend All Stuffing Ingredients in a Food Processor Until Smooth. |
|
3
Done
|
Scoop a Small Amount of Stuffing Into Each Mushroom Cap. |
|
4
Done
|
Dehydrate at 105 Degrees For 5-6 Hours or Until Soft. |
