Pesto Stuffed Mushroom Caps

From http://freshtopia.net/vlog/?p=124 (Click it to seem them made.)

• Ready In: 24 hrs
• Serves: 8

Ingredients

• Stuffed Mushroom Caps

• 24  small cremini mushrooms, de-stemmed

• Marinade

• 1⁄4 cup olive oil
• 1⁄4 cup  nama  shoyu or 1⁄4 cup soy sauce
• 1⁄4 cup apple cider vinegar
• 4  garlic cloves, minced
•  lots fresh ground black pepper

• Pesto

• 2  cups basil leaves, packed
• 1  cup walnuts
• 1⁄2 cup pine nuts, plus 2T ground for garnish
• 2  tablespoons nutritional yeast
• 2  tablespoons olive oil
• 1  garlic clove
•  sea salt

Directions

1. Make marinade and marinate mushroom caps for 24 hours.
2. Remove mushrooms from the marinade and pat dry with a towel.
3. Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients.
4. Blend until well incorporated, but not completely smooth.
5. Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts.
6. Serve as-is, or warmed in a dehydrator or very low oven for about an hour.