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recipes

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Wild Pesto Stuffed Mushrooms

An easy and delicious way to incorporate more greens into your diet.

Mushrooms:
10-20 crimini mushrooms, stems removed
1/2 cup coconut aminos or gluten-free tamari
1 1/2 cup filtered water

Rinse the mushrooms and place the caps and stems into a large bowl. Add the coconut aminos/tamari and water. I like to place another bowl filled with water on top to ensure all the mushrooms are fully immersed in liquid. Marinate for 2-8hrs, the longer they marinate the softer and more flavourful they become. *Save the stems for soup or salad.

Wild Greens Pesto:
2 cup basil (packed full)
1/4 cup dandelion leaves
1/2 cup walnuts or pistachios
1/4 cup extra-virgin olive oil
1/2 tsp sea salt
1 tsp fresh ground black pepper
1-2 cloves garlic (optional) or 1t garlic powder

Place pesto ingredients in food processor, blend until well combined but still a little chunky. Place a spoonful of pesto into each marinated mushroom cap. Enjoy as is or warm in the dehydrator for 1-4hrs. Garnish with diced tomato and serve on a bed of arugula.


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  • Welcome
  • About
    • Shawna Barker
    • Community
  • Events
    • Plant Based Summit (Online)
    • Book A Nutrition Presentation
  • Services
    • Nutrition Coaching
    • Vegan Essentials
    • Meal Plans
    • Testimonials
  • Shop
    • Vegan Supplements
    • Manna Food Meal Delivery
    • Healthy Mom, Healthy Baby Guides
    • High Protein Vegan Recipes
  • Podcast
  • Blog
    • Media
  • Contact