These are the yummiest little pockets of shrooms. I'm loving Chef AJ's cookbook, Unprocessed. You can also see her make these on YouTube with "The Chef and the Dietitian".
12 crimini mushrooms
1 cup pine nuts
2 cloves garlic
1 tablespoon yellow miso
1 cup fresh basil
juice of one lemon, or to taste
Destem mushrooms and set aside. Remove some of the center if necessary. Place the rest of the ingredients in a food processor fitted with the "S" blade and process until smooth. Fill the mushroom cups and dehydrate 2-4 hours until warm. OR bake at 350*F for 45 minutes or until soft.