1 pound white button mushrooms, cleaned and stemmed, reserve mushroom stems
2 scallions, diced
1/2 c diced red bell peppers
1/2 c diced pitted green olives
4 T extra-virgin olive oil, divided
1 t sea salt
1/4 t black pepper
1/4 c finely chopped fresh basil leaves
Massage mushroom caps with 2 tablespoon of olive oil. Sprinkle with 1/2 teaspoon sea salt. Put mushrooms in the dehydrator for one-half hour.
Dice mushroom stems, toss with red bell peppers and 2 tablespoon olive oil. Set aside.
In a bowl, mix together the scallions, red bell peppers mixture, olives, 1/2 teaspoon sea salt and pepper.
Transfer the mushrooms caps to a serving platter, spoon the filling into the cavity of the mushrooms, sprinkle with chopped basil and serve.
Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.
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