Pesto Stuffed Mushroom Caps - cooking recipe

Ingredients

Stuffed Mushroom Caps
24 small cremini mushrooms, de-stemmed
Marinade
1/4 cup olive oil
1/4 cup nama shoyu or 1/4 cup soy sauce
1/4 cup apple cider vinegar
4 garlic cloves, minced
lots fresh ground black pepper
Pesto
2 cups basil leaves, packed
1 cup walnuts
1/2 cup pine nuts, plus 2T ground for garnish
2 tablespoons nutritional yeast
2 tablespoons olive oil
1 garlic clove
sea salt

Preparation

Make marinade and marinate mushroom caps for 24 hours.
Remove mushrooms from the marinade and pat dry with a towel.
Grind walnuts into small crumbs in a food processor and add the rest of the pate ingredients.
Blend until well incorporated, but not completely smooth.
Spoon a small amount of the pesto pate into each mushroom, and top with ground pine nuts.
Serve as-is, or warmed in a dehydrator or very low oven for about an hour.