PESTO STUFFED MUSHROOMS

Ingredients
12 Crimini mushrooms
1 cup pine nuts
2 cloves garlic
1 tablespoon yellow miso
1 cup fresh basil
Juice of one lemon, or to taste

Instructions
Destem mushrooms and set aside. Remove some of the center if necessary. Place the rest of the ingredients in a food processor fitted with the “S” blade and process until smooth. Fill the mushroom cups and dehydrate 2-4 hours until warm.

Notes
If you don’t have a dehydrator, bake in a 350-degree Fahrenheit oven for 45 minutes or until soft.

By Chef AJ