Stuffed Mushrooms

Course : Dehydrator
Serves: 8
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1/3 cup pine nuts
3 cloves garlic -- minced
1/3 cup fresh cilantro -- packed leaves, chopped
1/3 cup fresh basil -- packed leaves, chopped
1 tablespoon lemon juice
1 cup tomato -- chopped
2 tablespoons Braggs or to taste

Preparation / Directions:

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.

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  (3 1/4 Stars!)
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