Pesto-Stuffed Mushrooms

This recipe is simple to make, very tasty and people are often surprised to discover it’s raw. I served it as a starter at one of my Raw Dining Clubs and it went down particularly well with the Italian diners who were there that evening. If you don’t have a dehydrator, this recipe also works by just marinating the mushrooms at room temperature for a couple of hours.

Ingredients

Marinated mushrooms

• 16 de-stemmed mushrooms
• ½ tsp Himalayan salt
• 1.5 tbs lemon juice
• 1 tbs olive oil

Pesto filling

• 1 cup pine nuts
• 4 cups fresh basil
• 2 cups rocket
• ½ cup nutritional yeast
• ⅓ cup extra virgin olive oil
• 2 tbs lemon juice
• ¾ tsp Himalayan salt

Instructions

1. Mix the salt, lemon juice and olive oil for the marinade together and pour over the de-stemmed mushrooms.
2. Place the mushrooms on dehydrator sheets and dehydrate on 42 Celsius/110 Fahrenheit for approximately 4 hours.
3. Meanwhile, to make the filling, process all the pesto ingredients to the desired consistency (I like mine with a little texture to it).
4. Once the mushrooms are ready, fill each one with the pesto and serve.