raw vegan pesto stuffed mushrooms
(2)
  • Minutes to Prepare:
  • Number of Servings: 15
Ingredients
1/3 c pine nuts3 cloves garlic, minced1/3 c packed fresh cilantro leaves, chopped1/3 c packed fresh basil leaves, chopped1 T lemon juice1 c tomato, chopped2 T braggs or to taste (or low sodium shoyu soy sauce)15 mushrooms, cleaned & stemmed
Directions
put all ingredients in food processor except tomatoes & mushrooms. pulse chop several times. stop to scrape down the sides, repeat. add tomatoes and continue to pulse until just blended. keep a texture to a pesto, it should not be a puree. remove the stems from mushrooms and stuff the filling into the caps of the mushrooms. place on dehydrator sheet and dehydrate at 105 degrees for 2-4 hours

Number of Servings: 15

Recipe submitted by SparkPeople user SNOWDROP76.
Servings Per Recipe: 15
Nutritional Info Amount Per Serving
  • Calories: 27.6
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 80.3 mg
  • Total Carbs: 2.1 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.2 g

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