Delicious finger foods that really cure the Italian craving. Loaded with flavor, YUM!
2 pint Portobello mushrooms or 6-8 lg caps, wash and de-stem
1 Ripe tomato
½ yellow or red onion
2 clove garlic
1 cup ground pine nuts
¼ cup Basil
1 tablespoon Lemon juice
½ teaspoon Sea Salt
3 tablespoon Olive oil
Wash and de-stem all your mushrooms. Save stems for later. If you have the large muchroom caps, I slice a flat section off the bottom careful not to cut through to the other side in order to make two fillable caps out of 1.
Chop onion, tomato, basil, garlic, and stems fairly small. Mix in a bowl with all other ingredients.
Load up your mushrooms with the filling. Pop into dehydrator @ 100-105 until warm or up to 4 hours.
I hope you like as much as we do! Sorry that the picture did not come out as good as I hoped.
Date posted 11-21-2007