Dehydrator Pesto-Stuffed Mushrooms

Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

Served warm out of the dehydrator, these are heavenly! These taste like a soft breaded, cooked, stuffed mushroom.

Ingredients Nutrition


  1. Place mushroom caps top side down on a plate.
  2. Blend all stuffing ingredients in a food processor until smooth.
  3. Scoop a small amount of stuffing into each mushroom cap.
  4. Dehydrate at 105 degrees for 5-6 hours or until soft.
Most Helpful

The taste of these is PHENOMENAL, which was great considering it's the first raw recipe I've ever made. I must admit, though, I screwed around with it quite a bit. I do wish I had read the first review - I would have halved the amount of oil it called for. I used 14 (portabella) mushrooms and felt like I could have used probably four or five more. We had a little leftover pesto which we used with some crackers and they were wonderful. I omitted the pine nuts (because I didn't have any) and replaced it with more walnuts. I didn't have basil, so I used fresh spinach. I didn't even have olive oil, and just used canola. Everything still tasted fantastic.

5 5

These are raw, vegan, & delicious!! I have used this recipe for quite sometime and always find that using half the called for olive oil works best for us. I will however lightly coat the exposed mushroom in olive oil before popping into the dehydrator - just so they don't dry out too much. Thanks for posting!!