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| Prep Time | 4 hours |
| Cook Time | 20 mins |
| Servings |
Ingredients
- 16 de-stemmed mushrooms
- 1/2 tsp Himalayan salt
- 1.5 tbsp lemon juice
- 1 tbsp olive oil
- 1 cup raw sunflower seeds
- 4 cups fresh basil
- 2 cups arugula
- 1/2 cup nutritional yeast
- 1/3 cup extra virgin olive oil
- 2 tbsp lemon juice
- 3/4 tsp Himalayan salt
Ingredients
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Instructions
- Mix the salt, lemon juice and olive oil for the marinade together and pour over the de-stemmed mushrooms
- Place the mushrooms on dehydrator sheets and dehydrate on 42 Celsius/110 Fahrenheit for approx 4 hours
- Meanwhile, to make the filling, process all the pesto ingredients to the desired consistency in a blender
- Once the mushrooms are ready, fill each one with the pesto sauce and serve
Recipe Notes
For more about healthy eating with Eat to Thrive, see https://eattothrive.info
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