Stuffed Mushrooms
1/3 cup pine nuts
3 cloves garlic, minced
1/3 cup fresh cilantro, packed leaves, chopped
1/3 cup fresh basil, packed leaves, chopped
1 tbs lemon juice
1 cup tomato, chopped
2 tbs Braggs or to taste
1/3 cup fresh cilantro, packed leaves, chopped
1/3 cup fresh basil, packed leaves, chopped
1 tbs lemon juice
1 cup tomato, chopped
2 tbs Braggs or to taste
Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to a pesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.
 |
| Wash mushrooms and remove stems. |
 |
| Separately, these are some of my very favorite ingredients. I could drink the Braggs and Lemon juice I think! |
 |
| I seriously wanted to eat this filling with a spoon it was so delicious. |
 |
| I had some extra filling so I stuffed half of a bell pepper. |
 |
| These were actually dehydrated 1 hour too long because we were out for my birthday dinner, and I forgot about them! Oops. They still turned out amazing!! |
 |
| This little stuffed pepper was delish as well! |
