SPINACH-WALNUT PESTO AND PIGNOLIA CHEESE-STUFFED MUSHROOMS

SPINACH-WALNUT PESTO AND PIGNOLIA CHEESE-STUFFED MUSHROOMS image

Yield 16-20 6-8

Number Of Ingredients 17

Marinade:
2 tbsp Olive oil
2 tbsp lemon juice
2 tbsp tamari
1/4 tsp sea salt
Pignolia cheese:
1 cup pine nuts, soaked 2 hours
1/4 cup water
1 tbsp lemon juice
1/4 tsp sea salt
Spinach-Walnut Pesto:
2 cups packed spinach
1/4 cup olice oil
2 cloves garlic
1 tbsp lemon juice
1/4 teaspoon sea salt
1/2 cup walnuts, soaked 6-8 hours and dehydrated

Steps:

Mushrooms: Remove the mushroom stems by gently twisting them off. mushrooms are like little sponges, so you don't want to rinse them in the sink; instead, use a lightly damp cloth to wipe off any dirt on the caps. Marinade: 1. In a small bowl, combine all the marinade ingredients. 2. place the mushrooms in a baking pan and pour the mixture over them. Use your hands to gently coat the mushrooms iwth the marinade and set aside for 15 minutes. if using large mushrooms, let sit in the marinade for 1 hour. CHEESE: Process all the ingredients in a blender until smooth. Add more water if needed, 1 tablespoon at a time, but it's best to keep it thick. PESTO: Place the spinach, oil, garlic, lemonjuice and salt into a food processor and blend until smooth. Scrape down the sides of the container with a spatula as needed. Add the walnuts and Pulse until Incorporated but still chunky. ASSEMBLY: For each mushroom cap, gill with pignolia cheese followed by a dollop of pesto. place the stuffed mushrooms on a dehydrator tray lined witha nonstick sheet and warm at 110 f for 2-3 hours. Add an hour if using large mushrooms. serve immediately