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Dehydrator Pesto-Stuffed Mushrooms

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Ingredients

Adjust Servings:
14 button mushrooms, washed and stemmed (or more)
1 cup walnuts
1/2 cup pine nuts
1/2 cup olive oil
2 cups fresh basil
3 garlic cloves
1/2 teaspoon salt

Nutritional information

559.6
Calories
520 g
Calories From Fat
57.9 g
Total Fat
6.4 g
Saturated Fat
0 mg
Cholesterol
295.1 mg
Sodium
8.7 g
Carbs
3.3 g
Dietary Fiber
2.1 g
Sugars
8.7 g
Protein
132g
Serving Size

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Dehydrator Pesto-Stuffed Mushrooms

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    Cuisine:

    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.

    • 335 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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

    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.

    Avatar Of Leilani Cooper

    Leilani Cooper

    Culinary artist infusing her dishes with creativity and a sprinkle of whimsy.

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