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.