Marinade
1/4 cup Nama Shoyu
1/4 cup fresh lemon juice
3 large cloves of garlic
1 1/2 tablespoons olive oil (or oil that you prefer)
Blend ingredients in high speed blender until pureed.
Clean and de-stem about 20 organic crimini (baby bella) mushrooms. Reserve in a bowl. Pour marinade mixture over mushroom tops and marinade approx 20 minutes.
Pesto Sauce
1 cup sunflower seeds
2 cloves garlic
1/2 cup pine nuts
1 1/2 tablespoons fresh lemon juice
1 cup fresh basil leaves
1 cup fresh sunflower greens
Mix all ingredients in a food processor adding just a bit of water to make desired thicker consistency.
Fill each mushroom top with pesto mixture and place on dehydrator trays. Dehydrate for 2 to 4 hours at 105 degrees and serve warm. Enjoy!
