Pesto-Stuffed Mushrooms

By Chef: Simon Beswetherick
Posted: March 26, 2015


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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.


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


  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.