Recipe Directions

In a food processor, combine all of the ingredients, except the mushroom caps. The mixture should have a pasty consistency, but I prefer leaving some of the walnuts un-chopped, giving the pesto a chunky texture. Distribute the pesto evenly among the caps. Place on the mesh sheets of two dehydrator trays, so that the two trays are alone in the dehydrator for more air circulation and space for the caps. Dehydrate at 105 degrees for 10-12 hours.

Greenfish33's Thoughts

I love mushrooms. They are so versatile, in that you can pretty much stuff the caps with any kind of pate or spread and create a delicious finger food. Pesto has always been a favorite of mine, so I decided to give it a try in this recipe.

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artwings-i guess the appropriate response would be chewy and crunchy at the same time! the chewy texture of the dehydrated shrooms and the crunch of the walnuts makes a terrific combo.

Majomi- shopping for dehydrators is so overwhelming at first. I was afraid I would get it and sit there unused. Ever since I received my Excalibur it is constantly running. no joke! such a good investment.

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Sound delicious, could I just eat it whithout the use of the dehydrator? I don't have one n I love mushrooms :(

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what does the texture end up like after dehydration? (chewy, crispy, ...?)

sounds great, regardless!

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