Makes 12 mushrooms.

These savor, marinated mushrooms stuffed with fresh walnut pesto make a welcome appetizer for any palate.

Walnut Pesto
3 cups basil leaves
2-4 cloves garlic
1 cup walnuts
1/4 cup pine nuts
1 tablespoon organic extra-virgin olive oil (optional)
1 tablespoon white miso
1/2 teaspoon sun-dried sea salt



Mushrooms
12 medium crimini mushrooms, stems removed
4 tablespoons organic extra-virgin olive oil
3 tablespoons nama shoyu or shoyu
2 tablespoons apple cider vinegar
2 clove garlic, finely minced
Pinch sun-dried sea salt





To prepare the pesto: In a food processor, finely chop basil and garlic. Add walnuts, pine nuts, olive oil, miso, and sea salt and chop until well mixed but not completely smooth.

To prepare the mushrooms: Mix the mushrooms with olive oil, nama shoyu, apple cider vinegar, garlic, and sea salt. Allow to marinate for at least 30 minutes, occasionally turning over the mushrooms to keep well coated.
Gently squeeze or shake excess marinade from the mushrooms. (The marinade can be saved to use again or for other recipes.) Stuff each mushroom with the walnut pesto and dehydrate at 108 F for 1 hour to warm and marry flavors before serving. Alternatively, an oven can be used to warm the mushrooms. Put the mushrooms on a baking tray in the oven set to the lowest temperature (for 30 minutes to 1 hour) with the door slightly ajar to monitor the heat.
The mushrooms can be made a day ahead of time for entertaining and warmed before serving.

3.25 stars (Dale-1.5, David-5). Dale didn't like as much but he has never been a fan of mushrooms. David LOVED IT!