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Stuffed Baby Mushrooms With Kale Pesto

Stuffed baby mushrooms with homemade kale pesto that is oil free. A deliciously tasting finger food great for parties or to serve on the side of a larger dish.

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Ingredients

For the Oil Free Kale Pesto:

Instructions

  1. Remove the stems from the mushrooms and soak in tamari, soy sauce, or coconut amino sauce for a minimum of 30 minutes in the fridge. The longer you soak the mushrooms, the better they will taste. If you can prepare this part the night before and let them sit overnight in the sauce, it’s even better. I would say about 1/2 cup to 1 cup of tamari sauce is enough. You don’t have to completely cover the mushrooms in the sauce.. but just enough to coat all of them. I usually put them in an airtight container and every so often I give the container a little swirl so that the sauce moves around and gets all of the mushrooms evenly.
  2. Make Your Pesto: In a food processor add all of the ingredients for the pesto: basil, kale, walnuts, garlic, lemon juice, salt and black pepper. Nutritional Yeast is optional. Process for about 10 to 15 seconds, just enough to break all the ingredients down. If you over process, you’ll be left with very little pesto. This pesto is intended to be chunky, not super smooth.
  3. Remove mushrooms from fridge and place on a dehydrator sheet (if dehydrating) or on a baking sheet if roasting. Place about 1/2 teaspoon to 1 teaspoon of pesto in each mushroom. There should be enough pesto for about 20 baby mushrooms give or take. Any left over pesto can you used as a spread or served with pasta.
  4. If using a dehydrator: Dehydrate at 115F for 1 to 2 hours, then serve. If using an oven: Roast at 325F for 10 to 15 minutes, then serve. You can also totally eat these right out of the fridge without dehydrating or roasting them, but they will be cold and the mushrooms will be a bit firmer. I like them better cooked or dehydrated.

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