Pesto Stuffed Mushroom Caps |
|
 |
Prep Time: 1440 Minutes Cook Time: 0 Minutes |
Ready In: 1440 Minutes Servings: 8 |
|
From /vlog/?p=124 (Click it to seem them made.) Ingredients:
24 small cremini mushrooms, de-stemmed |
1/4 cup olive oil |
1/4 cup nama shoyu or 1/4 cup soy sauce |
1/4 cup apple cider vinegar |
4 garlic cloves, minced |
lots fresh ground black pepper |
2 cups basil leaves, packed |
1 cup walnuts |
1/2 cup pine nuts, plus 2t ground for garnish |
2 tablespoons nutritional yeast |
2 tablespoons olive oil |
1 garlic clove |
sea salt |
Directions:
1. Make marinade and marinate mushroom caps for 24 hours.
2. Remove mushrooms from the marinade and pat dry with a towel.
3. Grind walnuts into small crumbs in a food processor and add the rest of the pâté ingredients.
4. Blend until well incorporated, but not completely smooth.
5. Spoon a small amount of the pesto pâté into each mushroom, and top with ground pine nuts.
6. Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
|
|