Pesto Stuffed Mushroom Caps

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 8
• 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

Recipe

• 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.