Stuffed Mushrooms

• 2 portabello mushroom caps
• 1 cup chopped red bell pepper
• 3/4 cup walnuts, soaked & dehydrated
• 1/2 cup chopped carrot
• 1/2 cup chopped red onion
• 1/3 cup chopped fresh basil
• 10 sun-dried black olives, pitted
• 1 clove garlic
• 1 tsp dried oregano

1. Clean and set aside the portabello caps, gill side up.
2. In a food processor, combine the remaining ingredients and process to form a paté consistency.  Season to taste.  Use this mixture to fill the tops of the mushrooms.  Let stand 30 minutes.  Cut in pieces and serve, or leave whole and dehydrate overnight, then serve.

Makes 2 mushrooms.

Source: Healthful Cuisine, by Anna Maria Clement, Ph.D., N.M.D. & Chef Kelly Serbonich