Another successful impromptu creation!

Recipe Directions

1. Marinade mushrooms for a little while in a mixture of aminos, balsamic, and water.

2. Put everything (except the oil and the whole mushrooms) in a food processor and turn it on. add olive oil until it reaches a pesto-like consistency.

3. Stuff the mushroom caps and place them in a glass dish with the leftover marinade. Dehydrate for about 3 hours at 130 degrees.

These are GREAT served with a lettuce and purple cabbage salad with some fresh tomatoes, lemon juice, flax oil, and pink salt.

Ahhhhh… : )

Rachle's Thoughts

By rachle

Another successful impromptu creation!

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Top voted

3 votes
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Great Great recipe ... I like you are using the stems! (most always discarded - for no good reason!)Rare to see fennel and kale needs to be in more recipes! Just finished the incred carrot soup by nanamensah - your Baby Portabello's ... I reserve for supper!

five stars are deserved here.

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3 votes
+
Vote up!
-
Vote down!

Great Great recipe ... I like you are using the stems! (most always discarded - for no good reason!)Rare to see fennel and kale needs to be in more recipes! Just finished the incred carrot soup by nanamensah - your Baby Portabello's ... I reserve for supper!

five stars are deserved here.

Top Voted

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