Recipe Directions

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 Thoughts

Delicious finger foods that really cure the Italian craving. Loaded with flavor, YUM!

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I just made these yesterday and they were AMAZING!!! I think i could have eaten about 10 more!

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OMG they look so good, definitely dinner tomorrow!!!

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Yum!Used lime juice in place of lemon. Dehydrated 3hrs and devoured for dinner. I will definitely stick this in my recipe box. Thank you chocolatestRAWberry!

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Yum!Used lime juice in place of lemon. Dehydrated 3hrs and devoured for dinner. I will definitely stick this in my recipe box. Thank you chocolatestRAWberry!

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These are in the dehydrator as I type, the filling was delicious. I used small button and portobello mushrooms. Can't wait to taste the finish product. Thanks for the tasty recipe.

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I made these to take to a football party and the non-rawers LOVED them, I can't wait to make them againm, this time though ALL FOR ME!

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Yummmmm this is my favorite! It's my version of Friday night pizza. I have made a few variations but the base recipe is the same.

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Looks really good. Thanks!!

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These are my new favorite snacks and meals, I bring them to work and even all the non raw foodists love them! Thanks so much for the wonderful recipe!

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oops...for you to make them

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Your welcome! Can't wait for to make them!

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Wow, I think your picture looks delicious! I'm going to make them tonight. Thanks for the recipe.

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