Pesto Stuffed Mushrooms


Ingredients14 + button mushrooms, washed and stemmedStuffing:
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

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

This recipe by Raw Authentic Soul! Yum!

Print Recipe Print Recipe
Learn how Liana transformed her health and now lives in the body of her dreams thanks to the Earth Diet!
Liana will email you
Liana Werner-Gray