2 pint Portobello mushrooms or 6-8 lg caps, wash and de-stem
1 Ripe tomato
½ yellow or red onion
2 clove garlic
1 cup ground pine nuts
¼ cup Basil
1 tablespoon Lemon juice
½ teaspoon Sea Salt
3 tablespoon Olive oil
Wash and de-stem all your mushrooms. Save stems for later. If you have the large muchroom caps, I slice a flat section off the bottom careful not to cut through to the other side in order to make two fillable caps out of 1.
FILLING: Chop onion, tomato, basil, garlic, and stems fairly small. Mix in a bowl with all other ingredients.
PREP: Load up your mushrooms with the filling. Pop into dehydrator @ 100-105 until warm or up to 4 hours.
I hope you like as much as we do! Sorry that the picture did not come out as good as I hoped.
Date posted 11-21-2007
ChocolatestRAWberry's ThoughtsBy chocolatestRAWberry
Delicious finger foods that really cure the Italian craving. Loaded with flavor, YUM!
Print This Recipe (PDF)
Click the button below to download the printable PDF.
Dehydrator experimentation dayFee - 4 hours 25 min from now
Has anyone bought a Vita Mix from the US for use in Europe?ellie24 - 2 hours 20 min ago
I wondered where goneraw had gone...TammiTrue - 6 hours 2 min ago
Raw Bacon Recipe - what happened to it?TammiTrue - 1 day 19 hours ago
Raw ThanksgivingClaireT - 3 days 9 hours ago