Pesto Stuffed Mushroom Caps

• Stuffed Mushroom Caps
• 24 small cremini mushrooms, de-stemmed
• Marinade
• 1/4 cup olive oil
• 1/4 cup nama shoyu or 1/4 cup soy sauce
• 1/4 cup apple cider vinegar
• 4 garlic cloves, minced
• lots fresh ground black pepper
• Pesto
• 2 cups basil leaves, packed
• 1 cup walnuts
• 1/2 cup pine nuts, plus 2T ground for garnish
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• 1 garlic clove
• sea salt

1. Make marinade and marinate mushroom caps for 24 hours.
2. Remove mushrooms from the marinade and pat dry with a towel.
3. Grind walnuts into small crumbs in a food processor and add the rest of the pate ingredients.
4. Blend until well incorporated, but not completely smooth.
5. Spoon a small amount of the pesto pate into each mushroom, and top with ground pine nuts.
6. Serve as-is, or warmed in a dehydrator or very low oven for about an hour.

mushroom, cremini mushrooms, marinade, olive oil, nama shoyu, apple cider vinegar, garlic, lots fresh ground black pepper, pesto, basil, walnuts, pine nuts, nutritional yeast, olive oil, garlic, salt

Taken from www.food.com/recipe/pesto-stuffed-mushroom-caps-366666 (may not work)