2 pints or 6-8 large caps Portobello mushrooms (wash and de-stem)
1 ripe tomato
½ yellow or red onion
2 cloves garlic
1 cup pine nuts (ground)
¼ cup basil
1 tablespoon lemon juice
½ teaspoon sea salt
3 tablespoons olive oil
1. Wash and de-stem all your mushrooms. Save stems for later. If you have the large mushroom 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 one.
2. Chop onion, tomato, basil, garlic, and stems fairly small. Mix in a bowl with all other ingredients.
3. Load up your mushrooms with the filling. Pop into dehydrator at 100-105 Fahrenheit until warm or up to 4 hours.
ChocolatestRAWberry's ThoughtsBy chocolatestRAWberry
Delicious finger foods that really cure the Italian craving.
Loaded with flavor.
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