Rating4.8/5 (from 4 ratings)4.75
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.
adidas born original women costume for sale - تسوق تشكيلة اديداس اوريجينالز للرجال مع تخفيضات 25 , نمشي - 75% أونلاين في السعودية | nike air max heritage hybrid cars parts list , Sneaker News / Release Info
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note
Detox insomniaTammiTrue - 16 hours 16 min ago
Can we get rid of the bots?ClaireT - 2 days 2 hours ago
New Discord ServerJayelle C - 4 days 21 hours ago
Would you like an accountability partner? From Australia btw.ClaireT - 1 week 1 day ago
Returning to Raw & looking for supportClaireT - 1 week 2 days ago