Pesto Stuffed Mushrooms


  • 14 + button mushrooms, washed and stemmed


  • 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


  • 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.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s