Pesto Stuffed Mushrooms
Adapted from a recipe by Alissa Cohen. I found it on Raw Food Talk, but I believe it is also in her book – Living on Live Food.
“Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.”
14 button mushrooms, washed and stemmed
½ cup water
2 tablespoon Namu Shoyu
1 tablespoon apple cider vinegar
1 clove garlic, peeled and minced
1 cup walnuts
2 cup basil
½ cup pine nuts
½ cup olive oil
2 clove garlic, peeled and minced
½ teaspoon sea salt
Combine the marinade ingredients in a bowl, add mushrooms and allow to marinate for a couple of hours, turning them occasionally.
Blend all stuffing ingredients in a food processor, until smooth.
Place mushrooms top side down on a plate. Scoop a small amount of stuffing into each mushroom cap.
Dehydrate at 105 degrees for 5-6 hours, or until soft.