Stuffed Mushroom Caps

Stuffed Mushroom Caps
Yields: 8 to 10 Servings
Tools: Food Processor

8 to 10 medium to large mushrooms, remove stems set aside
1/4 cup fresh basil, firmly packed
1/4 cup walnuts soaked overnight and drained
1 clove garlic minced
1/8 cup nutritional yeast
2 Tb spoon olive oil
Pinch of sea salt

Clean mushrooms. Cut basil into thin slices. Place chopped mushrooms stems, walnuts garlic, salt, basil and nutritional yeast into food processor. Pulse,  add olive oil and pulse till smooth. Brush mushrooms caps with olive oil, stuff and place in dehydrator for about 2 hours on 115 degrees.

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