¼ cup pine nuts
1 cup kale (or other green)
1 large frond fennel (or other fresh herb)
3 garlic cloves, crushed
2 tablespoon sweet onion
1 teaspoon celtic sea salt
dash dried sage
a handful of mushroom stems
mushrooms for stuffing
marinade mushrooms for a little while in a mixture of aminos, balsamic and water.
put everything (except the oil and the whole mushrooms) in a food proccesor and turn it on. add olive oil until it reaches a pesto-like consistency.
stuff the shroom caps and place them in a glass dish with the leftover marinade…dehydrate for about 3 hours at 130 degrees.
these are GREAT served with a lettuce and purple cabbage salad with some fresh tomatos, lemon juice, flax oil and pink salt.