The other day Chris at "A One Acre Homestead in Ohio" wrote about wanting to upgrade his dehydrator. That got me thinking about a really good recipe that I haven't made for a while. It's from the book "Living on Live Food" by Alisa Cohen. Here it is...
PESTO STUFFED MUSHROOMS
Served warm out of the dehydrator, these are heavenly. They taste like soft, breaded, cooked, stuffed mushrooms.
18-22 button mushrooms, washed & stemmed
1 cup walnuts
1/2 cup pine nuts
2 cups basil
1/2 cup olive oil
3 cloves garlic
1/2 teaspoon sea 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 suffing into each mushroom cap
4. Dehydrate at 105 degrees for 5-6 hours, or until soft.
I know, you are thinking 5-6 hours? I don't have time for that! So prepare them the night before and stick them in the fridge and get yourself a timer & set it to start 5-6 hours before you get home from work or where ever. Believe me, it's worth it. My mouth is watering just thinking about it. :-)