16-20 baby bella/crimmni mushrooms, stems removed (save um!)
Marinade
1-2 TBSP coconut amino's
1 TBSP olive or hemp oil
1/2 TBSP lemon juice
1/2 TBSP herbs (optional, use what you like. I used the Country Herb blend I got from Aldi's)
1/4 cup water
Whisk these together for a marinade. Cut a light X on the tops of the mushrooms and let them sit in the marinade. (Put in a pan that will fit in your dehydrator to make it easy later.)
Stuffing
1/4 cup pine nuts
1/4 cup hulled hemp seeds (divided, reserve 1/2 for sprinkling on top)
mushroom stems
1/4 cup sun dried tomatoes (soaked until soft, about 1 hr)
1 small or a few baby carrots, chopped
some herbs to taste, optional
Put everything into a food processor and pulse until you get a nice consistency, not too chunky but not too mushy. Fill the caps. Sprinkled the reserved hemp seeds on top. Leave in pan with marinade and dehydrate at 115 degrees for 6-8 hours. You can let them go longer if you wish.
Refrigerate left over stuffing. Try it in some lettuce wraps! :)
Alternatively, you can bake at 350 degrees for 20-25 minutes for a cooked version.
