Preparation:
Put all ingredients into a food processor, except the tomatoes, and pulse chip several times. Stop to scrap down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to the pesto, it should not be a puress. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours. |
