Pesto Stuffed Mushrooms

from Alissa Cohen's Living on Live Food book

This is a DELICIOUS and easy recipe. YUM YUM Ingredients: 18-22 button mushrooms, washed and stemmed (Linda's Note: I use portobello mushroom caps, about 4-6 of them) Stuffing:

  • 1 cup walnuts
  • 1/2 cup pine nuts (Linda's note: pine nuts are great for cheesy taste/texture to lots of raw food recipes. they are so darned expensive so substitute if you'd like with sunflower seeds.)
  • 2 cups basil (Linda's note: I use what I have so sometimes it's 1 cup and sometimes it's 2 - it tastes great no matter what.)
  • 1/2 cup olive oil (Linda's note: I never use this much oil, just enough to keep the food processor turning, a couple tablespoons.)
  • 3 cloves garlic
  • 1/2 teaspoon gray, celtic sea salt
1) Place mushroom caps top side down on a plate. (Linda's note: I put it directly on the dehydrator sheet.) 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 105º for 5-6 hours, or until soft. (Linda's note: usually around 4 hours, this is ready for me. It depends on the moisture in your house and time of year, etc. Pesto freezes very well so if you make this when basil actually grows here, you can freeze it and use it throughout the summer, fall AND winter)
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