Stuffed Mushrooms With Pesto Sauce

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   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

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   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

* Per serving · 4 servings · Values may vary.

No additional tips available.