Ingredients
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 ½ cups raw pistachios (optional: soaked for 4 hours)
4 cloves garlic
1 tsp Himalayan salt
Preparation
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
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
