Stuffed Mushrooms from the Sedona Supreme Food Dehydrator, our first commercially certified dehydrator. Take time off your drying process and allow for maximum functionality! Check out this simple recipe from our Chef Jenny Ross Living Foods.
Total time: N/A
By: Jenny Ross
1 cup pine nuts
3/4 cup water
1/4 cup sun dried tomato
1/4 cup lemon juice
2 cloves garlic
1 tsp sea salt
- Blend all ingredients, except for the mushrooms, until creamy.
- Fill 12-16 cleaned mushroom caps with one scoop of the pine nut cream.
Optional: Add 2 cups of chopped spinach into filling mix before filling mushrooms for a nice variation on this recipe.
- Set on covered dehydrator tray.
- Dehydrate using TST settings for 2 hours at 155ºF and another 2 hours at 115ºF.
- Enjoy fresh!