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Pesto Stuffed Mushrooms

Pesto-Stuffed Mushrooms:
(from Allisa Cohen,

A "Later" recipe (although you can dehydrate the mushrooms just long enough to warm them up and they taste great!)

 14+ button mushrooms, destemmed
1c walnuts
1/2 c pine nuts
2 c basil
1/2 c olive oil
3 cloves garlic
1/2 t salt


1. Blend everything but the mushrooms until smooth
2. Scoop mixture onto mushroom tops
3. Dehydrate 5-6 hours at 105 degrees, or until soft.


Save the mushroom stems in a mushroom soup later.
Also, I mixed button and portobello mushrooms.  The buttons made good finger food, but the portobellos were more thick and "meaty".

These were fine with minimal dry-time, about 1 hour.