Dehydrator Pesto-Stuffed Mushrooms

Submitted by TxGriffLover

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

 

• Ready In: 5hrs 15mins
• Ingredients: 7
• Serves: 4

ingredients

• 14 button mushrooms, washed and stemmed (or more)

• Stuffing

• 1 cup walnuts
• 1⁄2 cup pine nuts
• 1⁄2 cup olive oil
• 2 cups fresh basil
• 3 garlic cloves
• 1⁄2 teaspoon salt

directions

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.

Reviews

[hobochan]

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.

 

[Mindelicious]

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!!