Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Dehydrator Pesto-Stuffed Mushrooms Recipe
    Lost? Site Map

    Dehydrator Pesto-Stuffed Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 15 mins

    15 mins

    5 hrs

    TxGriffLover's Note:

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

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Stuffing

    Directions:

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

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on October 04, 2011

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2010

      55

      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!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Dehydrator Pesto-Stuffed Mushrooms

    Serving Size: 1 (132 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 559.5
     
    Calories from Fat 520
    93%
    Total Fat 57.8 g
    89%
    Saturated Fat 6.3 g
    31%
    Cholesterol 0.0 mg
    0%
    Sodium 295.1 mg
    12%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 3.3 g
    13%
    Sugars 2.1 g
    8%
    Protein 8.6 g
    17%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes