13 cup pine nuts
3 garlic cloves, minced
13 cup fresh cilantro, packed leaves, chopped
13 cup fresh basil, packed leaves, chopped
1 tablespoon lemon juice
1 cup tomatoes, chopped
2 tablespoons Braggs liquid aminos (to taste)
Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.