By Chef: Erin Bosdet
Posted: September 11, 2013
A savory treat by Erin Bosdet of Simply Dish! These raw walnut pate stuffed mushroom caps are equally adorable and tasty and come together so easily with minimal ingredients used. They make a great appetizer or party pleaser served on a platter. These taste great as is but you can also pop them in your dehydrator for a few hours to tenderize the mushrooms and let the flavors meld together. Enjoy!
- 15 small mushrooms
- 1 red pepper
- 1/4c of walnuts
- 6 basil leaves
- 1 clove of garlic
- a pinch of himalayan salt (optional)
1) Remove the stem from your mushrooms and either brush or rub the bottoms clean
2) Toss the remainder of the ingredients into the food processor and process until it’s the consistency of pesto
3) Fill the mushrooms caps and enjoy!