Stuffed Mushrooms With Pesto Sauce
- Ingredients:
- 4 cups cremini mushrooms (medium to large stems)
- or 4 large portobello mushrooms)
- For the Pesto Sauce filling:
- 1 - 2 cups fresh basil
- 1 cup extra virgin olive oil
- 1 - 1 1/2 cups raw pistachios (optional: soaked for 4 hours)
- 4 cloves garlic
- 1 tsp Himalayan salt
- Begin by preparing the Pesto Sauce in a high powered blender. First combine the basil, olive oil, garlic and salt. Blend on high until a green basil emulsion forms. Add in the nuts and continue blending on high until well combined. Pesto will keep for up to 14 days in the refrigerator. Makes 2 cups
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- In a medium-size bowl, toss the mushrooms (after de-stemming and wiping clean with a damp cloth) with a little olive oil until lightly coated. Then on a covered dehydrator tray, arrange mushrooms concave side up, so that they are barely touching one another. Fill mushroom caps evenly with filling. Dehydrate at 11
ingredients, cremini mushrooms, portobello mushrooms, fresh basil, extra virgin olive oil, pistachios, garlic, salt
Taken from www.epicurious.com/recipes/member/views/stuffed-mushrooms-with-pesto-sauce-52925971 (may not work)