Something absolutely gorgeous for the 100th recipe in 100 days!
4 cups cremini mushrooms or 4 large Portobello mushrooms (I actually used about 7 BBQ flat mushrooms)
For the filling:
1 cup basil
1 1/2 cup pistachios or pecans (I used pistachios)
4 cloves garlic
1 red bell pepper (red capsicum)
1/4 cup sun-dried tomatoes
3/4 cup extra-virgin olive oil
1 tsp. sea salt
1. Prepare filling by blending oil, basil, garlic and sea salt well until a rich emulsion forms. Add in nuts and blend well. Fold in chopped sun-dried tomatoes, and finely chopped red bell pepper.
2. De-stem mushrooms and wipe with a damp cloth. Mix in a large bowl with olive oil until well coated.
3. On a lined dehydrator tray, arrange mushrooms concave side up so they are barely touching each other. Fill the mushroom caps evenly with filling.
4. Dehydrate for 4 hours at 118 degrees Fahrenheit.
Absolutely Divine! You will never want or need to eat a cooked mushroom again – these are absolutely so delicious. When I next have a dinner party – these are going on the menu for absolutely sure 🙂
A perfect recipe for day 100 🙂
Giving credit where credit is due…
Tah heaps Jenny Ross for this recipe from Raw Food Basics