Dehydrator Pesto-Stuffed Mushrooms - cooking recipe

Ingredients

14 button mushrooms, washed and stemmed (or more)
Stuffing
1 cup walnuts
1/2 cup pine nuts
1/2 cup olive oil
2 cups fresh basil
3 garlic cloves
1/2 teaspoon salt

Preparation

Place mushroom caps top side down on a plate.
Blend all stuffing ingredients in a food processor until smooth.
Scoop a small amount of stuffing into each mushroom cap.
Dehydrate at 105 degrees for 5-6 hours or until soft.