Autumn Harvest Stuffed Mushrooms

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Autumn Harvest Mushrooms with Avocado Aioli
by Penni Shelton

For the Autumn Harvest Stuffing:
1/3 cup pumpkin seeds (or other raw nut or seed)
3 garlic cloves, minced
1/3 cup fresh sage leaves, chopped
1/3 cup fresh parsley, chopped
1 tablespoon fresh lemon juice
1 cup fresh tomatoes, seeded and chopped
2 tablespoons coconut aminos (nama shoyu or tamari)

In a food processor add all ingredients, except for the tomatoes, and pulse until coarsely combined. Then add the tomatoes, and pulse until just blended.

For the mushrooms:
1 pint of brown button or Baby Bello mushrooms, stems removed
1 + tablespoons coconut aminos (nama shoyu or tamari)

Brush the mushroom caps (inside and out) with the coconut aminos to thoroughly coat. Stuff the mushrooms with the Autumn Harvest stuffing and dehydrate at 105 degrees F for 2 - 3 hours. (They can also be served at room temperature). Top the finished mushrooms with Avocado Aioli (see below).

For the Avocado Aioli:
1 large avocado, peeled, seeded and chopped
3 tablespoons cold pressed organic extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 garlic clove
½ teaspoon sea salt

Blend or process until emulsified.