Pesto Stuffed Mushrooms

Ingredients

  • 14 + button mushrooms, washed and stemmed

Stuffing:

  • One cup walnuts
  • 1/2 cup pine nuts
  • 1/2 cup olive oil
  • 2 cups basil
  • 3 cloves garlic
  • 1/2 teaspoon sea salt/Himalayan salt

Directions:

  • Place mushroom caps top side down on a plate.
  • Blend all stuffing ingredients in a food processor until smooth.
  • Scoop a small amount of stuffing into each mushroom cap.
  • Dehydrate at 105 degrees for 5-6 hours or until soft.
  • Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.

Source:

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