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
250 ml pine nuts
180 ml water
60 ml sun dried tomato
60 ml lemon juice
2 cloves garlic
5 ml 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 500 ml 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 68ºC and another 2 hours at 46ºC.
- Enjoy fresh!