Pesto Stuffed Mushroom Caps

1. 1

   Make marinade and marinate mushroom caps for 24 hours.

2. 2

   Remove mushrooms from the marinade and pat dry with a towel.

3. 3

   Grind walnuts into small crumbs in a food processor and add the rest of the pate ingredients.

4. 4

   Blend until well incorporated, but not completely smooth.

5. 5

   Spoon a small amount of the pesto pate into each mushroom, and top with ground pine nuts.

6. 6

   Serve as-is, or warmed in a dehydrator or very low oven for about an hour.

No additional tips available.