Rating5/5 (from 1 ratings)5
¼ cup pine nuts
1 cup kale (or other green)
1 large frond fennel (or other fresh herb)
3 garlic cloves (crushed)
2 tablespoon sweet onion
1 teaspoon sea salt
Dash dried sage
A handful of mushroom stems
Mushrooms for stuffing
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 ThoughtsBy rachle
Another successful impromptu creation!
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