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