Yield20 mushroom caps
1 basil leaves
½ cup fresh lemon juice (2 lemons)
3 clove garlic, pressed
1 teaspoon black pepper
2 cup walnuts (soaked for 6 hours)
¼ cup extra-virgin olive oil
20 shiitake mushrooms, stems removed
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 ThoughtsBy Greenfish33
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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