4 Big Portabello Mushrooms;
2 Bunch fresh Parsley ;
1/2 Cup Extra Virgin Olive Oil ;
1/2 Cup Nutritional Yeast;
3 TBSP Lemon Juice ;
1/2 Cup Raw Cashews (Soaked) ;
Salt and Pepper , to taste ;
2 small gloves of Garlic;
1 TBSP Onion Powder;
1 TBSP Balsamic Vinegar ;
1/3 Cup Diced Sun-Dried Tomatoes .
1. Sprinkle Mushrooms with some oil , salt,balsamic vinegar,pepper on the top , then put them on dehydrator. Dehydrate for 1-2 hours until the soften
up . ( Optional : you can also add 21 seasoning spices on the top )
2.Prepare Pesto - Add Parsley , Olive Oil, Lemon Juice, Nutritional Yeast, Onion Powder, Salt Pepper, Cashew nuts, Garlic into a food processor and
blend until smooth.
3. Remove the mushrooms from the dehydrator and fill them with fresh pesto.
4. Put Sun-Dried Tomatoes on the top .