Roasted, Pesto Stuffed Mushrooms

Roasted, Pesto Stuffed Mushrooms

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!

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