Something absolutely gorgeous for the 100th recipe in 100 days!

Ingredients:

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

Method:

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 🙂

Ally x

Giving credit where credit is due…

Tah heaps Jenny Ross for this recipe from Raw Food Basics