Ingredients

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

12-16 mushrooms

Directions

• 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!