Herb Crusted Stuffed Baby Bella Mushrooms

These amazing Herb Crusted Baby Bella Mushrooms stuffed with almond ricotta and pumpkin seed pesto, are off-the-hook!! They are from my friend Chef Elyse http://rawfoodrehab.ning.com/profile/elyseclark who is the culinary genius at www.chefelyse.com
Also be sure to connect with her on facebook! www.facebook.com/chefelyse

For the Almond Ricotta Stuffing:
2 C raw almonds (soaked overnight)
1 C water
1/4 C lemon juice
1/2 C nutritional yeast
1 Tbl garlic powder
1/2 Tbl himalayan pink salt
1. Blend almonds, water, and lemon in a high speed blender until smooth, then add remaining ingredients

For the Pumpkin Seed Pesto:
2 C raw pumpkin seeds
1 C olive oil
1/2 C parsley
1/2 C basil
1 tsp himalayan pink salt
1 garlic clove
1. Blend in food processor or high speed blender until desired consistency is reached

For the Herb Crust:
1 C golden flax meal
1/4 C italian seasonings (basil, parsley, oregano, thyme, rosemary, parsley, himalayan pink salt, white pepper)

1. Wash mushrooms and while still wet, dip into herb crust mixture
2. Dehydrate at 115 for 2 hours (optional for crispy texture)
3. Spoon Almond Ricotta into cap followed by dollop of Pumpkin Seed Pesto
4. Serve and Enjoy :)