Adapted from a recipe by Alissa Cohen. I found it on Raw Food Talk, but I believe it is also in her book – Living on Live Food. “Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.”

Recipe Directions

Combine the marinade ingredients in a bowl, add mushrooms and allow to marinate for a couple of hours, turning them occasionally. Blend all stuffing ingredients in a food processor, until smooth. Place mushrooms top side down on a plate. Scoop a small amount of stuffing into each mushroom cap. Dehydrate at 105 degrees for 5-6 hours, or until soft.

Crisyn's Thoughts

By Crisyn

Adapted from a recipe by Alissa Cohen. I found it on Raw Food Talk, but I believe it is also in her book – Living on Live Food.

“Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.”

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I just made this, but didn't have any pine nuts, so I used cashews. I don't have a dehydrater, so I just put the stuffed mushrooms on a plate resting on my radiator. This is so delicious and the pesto's to die for!!

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Mmmmm. I've just made this and my mushies are in the dehydrator. I've not used the marinade as I am impatient! I've also used 1/2 basil, 1/2 dandelion and cashews. I'm eating the leftover pesto on halved cherry tomatoes and it's soooooo good! Thanks for the inspiration....

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I made the ones from Alissa's book, and I swear it converted a non-mushroom lover like me into a moaning, eyes closed, very happy gal!!!

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These are so good. I didn't use the marinade at all, just filled the mushrooms with the pesto and dehydrated them. I'm now trying olive tapanade and sun dried tomato tapanade stuffed mushrooms.

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