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Recipe by:jarOhoney
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Basil Wrapped Stuffed Mushrooms
Prep:5minTotal:1hrServes:6
Ingredients
- 24white button mushrooms(small, fresh, organic)
- 8garlic cloves(large, fresh, organic, fine chopped)
- 4Tbspcoconut aminos(raw, organic)
- 2tspapple cider vinegar(raw, organic)
- 1/2cupcashews(whole, raw, organic)
- 1/4cupwater
- 24basil leaves(medium, organic, long enough to go half way around the mushrooms girth)
- round wooden toothpicks
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- With a melon baller, gently scoop out the stem and only enough of the inside of mushroom to make a “bowl”.
- In a small mixing bowl, mix your chopped garlic, coconut aminos and vinegar well.
- Dip your mushroom in this mixture to coat all sides including the inside, set on a plate “bowl” side up.
- Distribute any remaining garlic and juice evenly amongst the mushrooms inside their “bowls”.
- In your food processor, fine chop to a paste your cashews and water until smooth, fill the mushrooms level with the paste.
- Place the mushrooms in your dehydrator on the slotted racks, be sure to allow plenty of airflow and dehydrate for 1 1/2 hours.
- 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!
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Ingredients
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Directions
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Notes
