When I first started out with raw food, I used to love smaller mushrooms filled with pesto, so it’s a real treat for me to revisit a bit of a raw food classic for autumn.
I’ve filed this under ‘main meals’, but it could just as easily be a starter, perhaps with one mushroom instead of 2.
If you’re making it a main course, I’d recommend serving it with a nice big green leafy salad, perhaps with some olives, sundried tomatoes and macadamia cheese.
You’ll see there’s instructions for using a cooker if you don’t have a dehydrator. The timing and temperature for the oven version is a guideline, because every oven is different, depending on whether it’s gas or electric and if it has a fan. So you’ll need to keep an eye on it and test to see what works for you.