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!

Pesto Tortillini

Pesto Tortillini

Ingredients:

1/2 lb tortellini with your favorite filling

one avocado

one pint cherry tomatoes (halved)

3 slices bacon

1/2 a small onion

olive oil

3-4 tablespoons heavy cream

2 tablespoons pesto



Directions:

Chop up the bacon to small pieces and fry up until crisp. Blot off the fat and set aside.

Boil tortellini as directed and drain. (I find that spinach & ricotta or mushroom & gruyère filled tortellini work the best.)

Dice the onion and sweat in a pan with some olive oil until translucent.

Add the bacon, tortellini, pesto and cream (as needed). Stir well until pesto covers the tortellini evenly. If you work fast all the ingredients should still be warm, which helps spread the pesto paste.

Add the avocado and some tomatoes and mix carefully so that you don't destroy the avocado.