raw vegan pesto stuffed mushrooms

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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of raw vegan pesto stuffed mushrooms calories by ingredient
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i use baby portabella's. time 2-4 hrs to dehydrate. i use baby portabella's. time 2-4 hrs to dehydrate.
Number of Servings: 15


    1/3 c pine nuts
    3 cloves garlic, minced
    1/3 c packed fresh cilantro leaves, chopped
    1/3 c packed fresh basil leaves, chopped
    1 T lemon juice
    1 c tomato, chopped
    2 T braggs or to taste (or low sodium shoyu soy sauce)
    15 mushrooms, cleaned & stemmed


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.

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