Ingredients

2 – 3 large Portabello mushrooms                      

Small clove garlic, crushed  

Juice of 1 lemon (2 tbsp. juice)                      

3 -4 sun-dried tomatoes, chopped  

1 tbsp. cold-pressed olive oil                        

1/2 cup parsley, chopped  

1/2 cup pecans, chopped                              

fresh chives (optional)  

Sea salt to taste  

Directions

Clean the mushrooms and remove the stems. Cut into small pieces to make about 2  cups. Juice one medium lemon (2 tbsp). Add to small dish of 3-4 chopped sun-dried  tomatoes. Let soak for 20 minutes. (Leave out if nightshades are a problem.)  Add lemon-tomato mixture to mushrooms and blend in olive oil. Chop parsley and pecans and add along with crushed garlic and sea salt.  As an alternative to sea salt,  use herbamare which has added minerals. Blend until smooth.  Lasts 5 days in fridge.