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.
ChocolatestRAWberry's ThoughtsBy chocolatestRAWberry
Delicious finger foods that really cure the Italian craving. Loaded with flavor, YUM!
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