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Basil Wrapped Stuffed Mushrooms

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Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 24 white button mushrooms (small, fresh, organic)
  • 8 garlic cloves (large, fresh, organic, fine chopped)
  • 4 Tbsp coconut aminos (raw, organic)
  • 2 tsp apple cider vinegar (raw, organic)
  • 1/2 cup cashews (whole, raw, organic)
  • 1/4 cup water
  • 24 basil leaves (medium, organic, long enough to go half way around the mushrooms girth)
  • round wooden toothpicks

Method
 

  1. With a melon baller, gently scoop out the stem and only enough of the inside of mushroom to make a “bowl”.
  2. In a small mixing bowl, mix your chopped garlic, coconut aminos and vinegar well.
  3. Dip your mushroom in this mixture to coat all sides including the inside, set on a plate “bowl” side up.
  4. Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls”.
  5. In your food processor, fine chop to a paste your cashews and water until smooth, fill the mushrooms level with the paste.
  6. Place the mushrooms in your dehydrator on the slotted racks, be sure to allow plenty of airflow and dehydrate for 1 1/2 hours.
  7. Slice each basil leaf lengthwise, wrap each half of the mushroom with a half basil leaf (ruffle side up)around girth of the mushroom, wrap other side with second half of the leaf and secure with a tooth pick as shown above in the picture then serve immediately and ENJOY!