Alissa's pesto mushrooms-OMG

[theresaann]

I made these this weekend, in addition to cooking food for 30 people. They were AWESOME! Between me and a few non-raw guests, we ate them all up. These are going to be a regular on my raw menu for parties.

[kmik]

there's usually a fight over these at my house :D

[Rawadventures]

Oh goodness, I was going to post about these today too! I made them last night with the hearty pesto recipe. For some reason before when I made these they sat really heavy on my belly, but I controlled how many I ate last night and they hit the spot. I can't wait to make more! I even ate a couple for breakfast... hey at least I kept it raw so far today! :D

[kmik]

oh, and a little tip from SamuelWilson that worked great for me... I used spinach... probably about 1/2 and 1/2 with the basil in mine. Still tasted very pesto-ey :)

[Kris]

oh, and a little tip from SamuelWilson that worked great for me... I used spinach... probably about 1/2 and 1/2 with the basil in mine. Still tasted very pesto-ey :)

I do this too, kmik...except I like to use arugula for a bit of extra bite. And I always end up throwing some soaked, sundried tomatoes in too. I just love the sweetness they add.

[SamuelWilson]

Kris, you mentioned arugula for a bit of extra bite, I like your way of thinking. Remember, if it doesn't cause you to break out in a cold sweat, it needs more bite :)

Seriously though, I did want to mention another great tip on the pesto stuffed mushrooms. I like to quick marinate the mushrooms in Alissa's Ginger Vinaigrette. Not long at all, I mean if you can only marinate them for just 5 to 10 minutes, that is great. It really does make the finished product taste better.

I really do like the pesto stuffed mushrooms, I ate them every other day for weeks on end. I finally got burned out, but I will definitely go back to them. They were good. I tried variations with oyster mushrooms and shiitake mushrooms, but the buttom mushrooms were my favorite.

[Dragggon]

When we make them we fill the whole 9 trays with them and only dehydrate them 1/2 way then pop them in frezzer containers so they can be popped in frezzer for a quick any time snack.

Just place back in dehydrator and a bit later you have them ( last time we did up a batch there were way over 100 we made.
MMMMMMMMMMM with food like this 100% raw is possable even for me.

[rawpriestess]

Alissa's pesto stuffed mushrooms are indeed a favorite here, we also stuff cherry tomatoes and squash with it, and dehydrate for a wonderful dish, I also make the marinara sauce, and serve over the pesto stuffed mushrooms on occasion, or serve the mushrooms with the zucchini noodles and marinara sauce, for dinner.

I have found that the pesto is so good, fresh as a cracker spread with some cashew cream cheese or pine nut riccota,
I also serve it on zucchini noodles and on the fettuccini or as a side.

I love it in just about everything.

[tvillemom]

I could not find fresh basil...is it possible to use dried?
Wendi

[theresaann]

wow, awesome suggestions everyone! we are so lucky to have such delicious, GOD blessed food to eat, and to have you creative people to share your wisdom is so cool. Thanks!

[SamuelWilson]

tvillemom, if you can not find fresh basil, use fresh spinach and add some dried basil for flavor. This way you still have the bulk and texture of fresh green leaves. I would go with 75% fresh spinach leaves and 25% dried basil. This should work out ok for you.

[mandarin honey]

I like the pesto (don't like mushrooms). These are great ideas. I'm going to give them a try one day. What else can you eat pesto with anyway?

[Raw_Medic]

Samuel,
I love the idea of marinating the mushrooms's in Alissa's vinegrette, I've been thinking that they needed an extra oomph. and I'm definitely gonna try adding spinach in with my basil next time too. Thanks!

[rawpriestess]

I often use Alissa's recipe with 1/2 spinach and 1/2 fresh basil or 1/2 spinache and 1/2 dried basil (you only need about 1/4 the basil this way)
So for her recipe which calls for 2 cups of fresh basil

I use
1 cup fresh spinache leaves
1/4 cup dried basil

this works well, if you want it a little more juicy, you can add lemon juice, or tomato juice, or filtered water, or any liquid you think would taste good, just try a dab on your finger first, if it tastes good with the pesto, then toss it in.

I experiment all the time.

here are some pics of he pesto in other things.

Okay here are some pics before and after of our
Pesto stuffed yellow squash
Pesto stuffed zucchini, crooknet, mushrooms and cherry tomatoes
Pesto dinner

[SamuelWilson]

rawpriestess, looks very good. Does the squash turn out ok after it is dehydrated?

[rawpriestess]

Absolutely delicious, nice and warm and sweet and succulent. mmmmmmmm
We used zucchini, crook neck and yellow zucchini (that is the big round one-that we just sliced-then scooped out 1/2 of it, so it made a littel bowl, then filled with pesto)

[tvillemom]

OH yeah! I'm making these today. I always have plenty of spinach, but get bored having salads all the time. Love smoothies, but these little mushrooms look devine. I also have some zuchini I could add and have this for dinner! Thanks ya'll. You always come through with the best suggestions!!
Wendi

[Rawadventures]

We used zucchini, crook neck and yellow zucchini (that is the big round one-that we just sliced-then scooped out 1/2 of it, so it made a littel bowl, then filled with pesto)

Oooh this sounds good. I think I will have to price the squash and zuchinni at the farmer's market and try that! What a scrumptdelicious dinner that would be! Not to mention it looks heavenly in the pictures! Oh my list of things I want to make this weekend is getting longer and longer! LOL

[Sasha1200]

i made the pesto mushroom last night and it is so good! rawpriestess, i took your suggestion and had the pesto with tomato (didn't even dehydrate it because i didn't want to wait) and it was so delicious. i left the pesto mushroom, squash and tomato overnight and just popped them out this morning. looking forward to having it for lunch!

[Raw_Medic]

I just made these last night and took Samuel's suggestion of marinating the mushroooms first. I only marinated them while I made the pesto...and OMG...they were awesome! juicy and tender and omg good!