Roasted, Pesto Stuffed Mushrooms
Ingredients:
10-12 large crimini mushrooms
2 Tbsp nama shoyu
2 Tbsp lemon juice
2 Tbsp olive oil
Pesto:
1 ripe avocado
1/3 cup raw shelled hemp seeds
1 bunch fresh basil
1/4 cup fresh marjoram
a few large kale leaves
1 garlic clove
juice of one lemon
sea salt to taste
Directions:
To make the mushrooms, remove the stems. Combine the nama shoyu, lemon juice, and olive oil in a bowl and then toss the mushrooms in it. Spread out on a lined dehydrator tray and dehydrate for 3-4 hours until softened and they look "roasted". Meanwhile, to make the pesto, combine all ingredients in a food processor and process until smooth. Spoon the pesto into the mushrooms when they come out of the dehydrator and serve!
