Ingredients
Exactness matters in professional kitchens. Use these exact measurements for perfect Pesto-Stuffed Mushrooms every time.
Yields: 14 Servings Prep Time: 15 Minutes Dehydrate Time: 6.0 Hours Total Time: 6.15 Hours
- 14 whole button mushrooms, washed and stemmed (approx. 10.5 oz / 300g)
- 0.5 cup (120 ml) extra virgin olive oil (4.0 fl oz / 108g)
- 3 whole cloves garlic (0.3 oz / 9g)
- 2.0 cups (480 ml) fresh basil, gently packed (1.5 oz / 45g)
- 0.5 cup pine nuts (2.4 oz / 68g)
- 1.0 cup walnuts (4.0 oz / 113g)
- 0.5 tsp. sea salt (0.1 oz / 3g)
Step-by-Step Guide
Equipment Needed for Pesto-Stuffed Mushrooms
To achieve the perfect texture, you will need a reliable food processor and a dehydrator.
Directions:
- Wash and carefully remove the stems from the 14 whole button mushrooms (10.5 oz / 300g), then arrange the empty mushroom caps top-side down on a plate or your dehydrator mesh screens.
- Combine the 0.5 cup (120 ml) extra virgin olive oil (4.0 fl oz / 108g), 3 whole cloves garlic (0.3 oz / 9g), 2.0 cups fresh basil (1.5 oz / 45g), 0.5 cup pine nuts (2.4 oz / 68g), 1.0 cup walnuts (4.0 oz / 113g), and 0.5 tsp. sea salt (0.1 oz / 3g) into your food processor bowl.
- Blend all the stuffing ingredients together on high speed until the mixture is completely combined and very smooth.
- Scoop an equal amount of the blended pesto stuffing (about 1.0 tbsp. / 0.5 oz / 15g) directly into the cavity of each prepared mushroom cap.
- Dehydrate the caps at 105°F (40°C) until the mushrooms become soft and tender, which typically takes about 6.0 hours.
- Remove the tray from the dehydrator and serve the appetizers immediately while they are still gently warm.
Nutritional Information (Per Serving)
Please note that these nutritional values are approximate and based on 1 stuffed mushroom cap (yields 14).
- Calories: 160 kcal
- Carbohydrates: 3g
- Protein: 3g
- Fat: 16g
Chef's Pro Tips for the Best Pesto-Stuffed Mushrooms
As a chef, I've made hundreds of batches of raw and dehydrated appetizers.
Additionally, here are my top secrets for making this Pesto-Stuffed Mushrooms recipe absolutely flawless.
- Never Soak Your Mushrooms: Mushrooms are like sponges. Instead of rinsing them under heavy water, gently wipe the caps clean with a slightly damp paper towel. This prevents them from becoming waterlogged and ensures they dehydrate beautifully.
- Activate Your Nuts: For the best digestion and nutritional absorption in raw food recipes, soak your walnuts and pine nuts in water for 4-6 hours, then rinse and thoroughly dry them before blending.
- Control the Texture: If you prefer a bit of crunch in your pesto, blend the garlic, oil, and basil first, then add the nuts and pulse gently until you reach your desired consistency.
- Oven Hack: If you don't own a dehydrator, you can still make this healthy mushroom appetizer! Set your oven to its absolute lowest temperature (usually around 150°F (66°C) to 170°F (77°C)) and leave the door slightly cracked open to let air circulate. Check them after 1-2 hours. Note: This will not be considered strictly raw vegan.
Frequently Asked Questions (FAQ)
Can I make these Pesto-Stuffed Mushrooms ahead of time? Yes! You can blend the vegan pesto stuffing up to 3 days in advance and store it in an airtight container in the refrigerator. I recommend stuffing and dehydrating the mushrooms on the day you plan to serve them for the best texture and freshest flavor.
How long do leftover raw stuffed mushrooms last? If you have leftovers, place them in a single layer in an airtight container. They will keep in the refrigerator for up to 3 days. Because they have been dehydrated, they will soften a bit more in the fridge, but they will still taste delicious cold or slightly warmed up.
Can I substitute the pine nuts in this vegan pesto recipe? Absolutely. While pine nuts offer a traditional pesto flavor, they can be expensive. You can easily substitute them with an equal amount of raw cashews or macadamia nuts, which will still yield a wonderfully creamy and rich stuffing.
Are these dairy-free stuffed mushrooms gluten-free as well? Yes, this recipe is naturally 100% dairy-free, gluten-free, soy-free, and raw vegan. It is the perfect healthy party snack to accommodate guests with various dietary restrictions!
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Recipe Card
Ingredients
Method
- Wash and carefully remove the stems from the 14 whole button mushrooms (10.5 oz / 300g), then arrange the empty mushroom caps top-side down on a plate or your dehydrator mesh screens.
- Combine the 0.5 cup extra virgin olive oil (4. 0 fl oz / 108g), 3 whole cloves garlic (0.3 oz / 9g), 2.0 cups fresh basil (1.5 oz / 45g), 0.5 cup pine nuts (2.4 oz / 68g), 1.0 cup walnuts (4.0 oz / 113g), and 0.5 tsp. sea salt (0.1 oz / 3g) into your food processor bowl.
- Blend all the stuffing ingredients together on high speed until the mixture is completely combined and very smooth.
- Scoop an equal amount of the blended pesto stuffing (about 1.0 tbsp. / 0.5 oz / 15g) directly into the cavity of each prepared mushroom cap.
- Dehydrate the caps at 105°F (40°C) until the mushrooms become soft and tender, which typically takes about 6.0 hours.
- Remove the tray from the dehydrator and serve the appetizers immediately while they are still gently warm.
- Additionally, here are my top secrets for making this Pesto-Stuffed Mushrooms recipe absolutely flawless.
- Never Soak Your Mushrooms: Mushrooms are like sponges. Instead of rinsing them under heavy water, gently wipe the caps clean with a slightly damp paper towel. This prevents them from becoming waterlogged and ensures they dehydrate beautifully.
- Activate Your Nuts: For the best digestion and nutritional absorption in raw food recipes, soak your walnuts and pine nuts in water for 4-6 hours, then rinse and thoroughly dry them before blending.
- Control the Texture: If you prefer a bit of crunch in your pesto, blend the garlic, oil, and basil first, then add the nuts and pulse gently until you reach your desired consistency.
- Oven Hack: If you don't own a dehydrator, you can still make this healthy mushroom appetizer!
- Set your oven to its absolute lowest temperature (usually around 150°F to 170°F) and leave the door slightly cracked open to let air circulate.
- Check them after 1-2 hours. Note: This will not be considered strictly raw vegan.
