View Full Version : Pesto stuffed mushrooms
10-11-2005, 07:16 PM
I have been making tons from Allisa's book the last few days(OK,, so alot was from hubby and daughter, but I supervised ;) ) but by far the best is the pesto stuffed mushrooms.. WOW!! I can hardly smell anything due to a sinus infection, but I can tell that these are going to be one of our very fav's!!!! The texture if fabulous,, that.... I can tell.. I CAN NOT WAIT to make these for my SAD friends,, they will love them. And I figure the more they test and love, the more they might be willing to try raw!!
Also,, the date nut torte is amazing.. we're having this again for dessert...See, with all this yummy food, even my kids are lovin' RAW!!
10-11-2005, 08:06 PM
Jamie, great to here you are having fun being raw.
I would like to share with you a modification I made to the pesto stuffed mushrooms. I marinate my mushrooms in Alissa's ginger vinaigrette for at least one hour, longer if possible, however overnight seems to be a little too long. So I would marinate for a couple of hours to get the best effect. The idea is to marinate them long enough that they soak through and through in order to soften them up and give them some flavor. I make the pesto per Alissa's recipe, accept that I add cayenne to make it hot. I then stuff the mushrooms with the pesto and eat them as is, with out dehydrating them. You can do it both ways. You can eat a few as is and then you can put the rest in the dehydrator.
My favorite recipe out of Alissa's book is the avocado chutney. I think if more people tried it, they would like it. Also, you can leave off the avocado and just increase the corn to make it into corn chutney and that is also good.
10-11-2005, 08:40 PM
Oh I know the pesto stuffed mushrooms are amazing, one of my all time favorites, I serve them to guests all the time, who absolutely love them.
You can also stuff, cherry tomatoes, and dehydrate, oh man are these great, and I also stuff zucchini squash, we've done it two ways, oh, and yellow sweet squash is excellnet,
We cut the squash in half lengthwise, and scoop out a bit, and blob on the pesto and dehydrate, and eat like a carrot,
or you can slice the squash, like a piece of bread, and slather on the pesto and dehydrate, oh boy, is that good, especially the yellow crook neck squash. mmmmmmmm so very good.
We use this pesto in everything, we planted about 100 basil plants just so I would run out of pesto this winter, now we are dehydrating it all, so we'll have plenty. mmmmmmmmmmmmmmmmmmmmmmmmmmm
We make them almost about once a week, then snack on them all week long.
pop about 4 in the dehydrator and each of us has a couple while working mmmmmmmmmmmmm yep, I love these little guys.
10-11-2005, 10:24 PM
Basil must be in demand,, we went to 3 stores and they didn't have it,, finally went back to one and they then had it...
Great idea guys!! Will try them. It is fun learning new things to make~~
10-11-2005, 10:27 PM
Jamie, that is the exact reason that we planted about 100 seeds, and 20 basil plants this last spring, so we'd have plenty this winter, I got so tired of driving all over the place and not being able to even find it, and when I did, it cost about $10 for one batch of mushrooms, sheesh, so we just now make our own with fresh basil in the spring and summer and fall, and the winter we use the dried. ta da!!!!
but, yes it can be difficult to find, you can sub 1/2 basil and 1/2 spinach and it works almost as well, up the garlic a tad if doing this though.
I have basil growing in my window box, I am up on the west coast of BC and there is frost outside in the morning so I moved my basil inside. I how ever brought in some flies that seem to eat the basil faster than I am :mad:
I don't mind sharing with the insects but would rather not. If I put cayenne pepper on the basil will I have hot pesto later?
Any ideas? :rolleyes:
10-12-2005, 12:20 AM
pesto stuffed mushrooms
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