Dried Pesto-Stuffed Mushrooms

Ingredients

• 14 button mushrooms, washed, stemmed
• 1 cup walnuts
• 1/2 cup pine nuts
• 1/2 cup olive oil
• 2 cups fresh basil
• 3 garlic cloves
• 1/2 tsp salt

Instructions

1. Place the mushroom caps facing down in a plate.
2. Combine all the stuffing ingredients in a food processor and blend until smooth.
3. Spoon small quantity of stuffing into each mushroom cap.
4. Place on dehydrator tray and dehydrate at 105°F (41°C) for 5 to 6 hours or until tender.