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
MARINADE INGREDIENTS
½ cup
water
2 tablespoon Namu Shoyu
1 tablespoon apple cider vinegar
1 clove garlic, peeled and minced
STUFFING
INGREDIENTS
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.
5 reponses to "Pesto Stuffed Mushrooms"
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2.
I just made this, but didn't have any pine nuts, so I used cashews. I don't have a dehydrater, so I just put the stuffed mushrooms on a plate resting on my radiator. This is so delicious and the pesto's to die for!!
3.
Mmmmm. I've just made this and my mushies are in the dehydrator. I've not used the marinade as I am impatient! I've also used 1/2 basil, 1/2 dandelion and cashews. I'm eating the leftover pesto on halved cherry tomatoes and it's soooooo good! Thanks for the inspiration....
4.
I made the ones from Alissa's book, and I swear it converted a non-mushroom lover like me into a moaning, eyes closed, very happy gal!!!
5.
These are so good. I didn't use the marinade at all, just filled the mushrooms with the pesto and dehydrated them. I'm now trying olive tapanade and sun dried tomato tapanade stuffed mushrooms.