Day 65

It's been a whirlwind around here lately with weeks until the end of the semester and Madeline getting used to her new job. She's home tonight, though, so just a quick update so we can spend time together. I made a rocking dinner two nights ago that Mad requested again tonight and I don't want to forget what I did. It's an adaptation from this Pesto Stuffed Mushroom recipe, a healthier, cheaper version. ;)

Pesto Stuffed Mushrooms
60 white button mushrooms
2 cups basil leaves
1/4 cup olive oil
1/4 cup nutritional yeast
2 cloves garlic
salt to taste
1/4 cup soaked walnuts

Wash and de-stem the mushrooms (just use your fingers, they snap right out) and set aside. Put everything except mushrooms and walnuts in the food processor and process until well combined. Add the walnuts and pulse until chopped. Using a 1/4 tsp, spoon a heaping spoonful into each cap. Dehydrate 4-6 hours until soft.

They taste like breaded mushrooms. So good.

-Eloise