Pecan Stuffed Mushrooms
This easy appetizer recipe for Pecan Stuffed Mushrooms are bursting with flavor and texture, and are great for entertaining. These also taste great when grilled for family members or friends who may prefer their food cooked. They are best served right away and pack a great crunch with all those delicious pecans. Eat them right away or dehydrate and serve warm for a comforting winter dish.
Ingredients
- 12 medium baby bella mushrooms - cut/twist off stems and save both parts
- MARINADE:
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1/4 cup coconut aminos, or Nama Shoyu
- 2 garlic cloves, minced
- 1 teaspoon lemon juice
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- STUFFING:
- mushroom stems, chopped
- 1/4 cup pecans, walnuts , pine nuts, or mix of sunflower and pumpkin seeds, finely chopped
- 1 tablespoon parsley, finely chopped
- 1/2 cup red or yellow bell peppers (not green)
- 1/2 cup dried basil, spinach or cilantro
- 1 small tomato, finely diced
Instructions
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Clean all mushrooms with a dry tea towel or paper towel. Twist off stems. Separate stems from caps.
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Place caps aside and reserve for later.
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Throw clean mushroom stems into food processor. Add everything else to food processor except red pepper and mushroom caps. Process until roughly chopped, resembling coarse pesto or a slightly chunky dip. Remove from food processor and set aside.
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Place red pepper into food processor and pulse until lightly chopped. (Do not over-process.) Add chopped red peppers to previous mixture. Mix with a spoon.
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Spoon the mixture into mushroom caps.
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Dehydrate at 105 degrees for 1.5 hours then reduce heat and dehydrate as high as rawfully safe for another 3-24 hours depending on how dehydrated you want them. Sprinkle with 1 T. thyme or tarragon. Serve immediately after dehydrating.