I make Alissa's basil pesto. I'm fortunate to grow basil and I make a LOT and then freeze it (and vacuum seal - Food Saver) one batch sizes. I'm still using basil pesto I froze 1 1/2 years ago! I do marinade my mushroom caps first though. I put them in a gallon ziploc bag and marinade them in the fridge overnight and then stuff and dehydrate for about 6 hours.
Even our oldest son who does not like mushrooms will ask me to make these and even told me he's probably going to get a dehydrator just to make these. He's not a raw foody, so I told him no need for the deh. - just make them in your oven on lowest setting.
Pesto Stuffed Mushrooms
Served warm out of the dehydrator, these are heavenly! These taste like a soft, breaded, cooked, stuffed mushroom.
•14 + button mushrooms, washed and stemmed
Stuffing:
•1 cup walnuts
•1/2 cup pine nuts
•1/2 cup olive oil
•2 cups basil
•3 cloves garlic
•1/2 teaspoon sea salt
1. Place mushroom caps top side down on a plate.
2. Blend all stuffing ingredients in a food processor until smooth.
3. Scoop a small amount of stuffing into each mushroom cap.
4. Dehydrate at 105 degrees for 5-6 hours or until soft.
http://www.alissacohen.com/raw_recip...pestomushrooms