Living Thanksgiving Menu Day Four – Avocado Pesto Stuffed Mushrooms

I was concerned when experimenting with these that avocado would not dehydrate well. I pictured the possibility of brown, stale mush filling the tasty mushroom cups but I couldn’t have been more wrong! I tried several versions but the one I was really hoping for turned out great, perfectly warm and savory.


2 avocados
3 cups basil
juice of 1-2 limes
a sliver of jalapeno
1 clove garlic
salt and pepper to taste
2-3 dozen button mushrooms, depending on if you want leftover pesto (I did!)

Blend everything but the mushrooms in a food processor until smooth and creamy. Remove stems from mushrooms and fill with pesto. You can use a dehydrator set at 115 if you have one or (like I did as my dehydrator was full of an attempt at raw bread) set your oven on the lowest heat, crack the door, and leave for 5 hours. The result should be a dried outside and a warm and yummy inside.

Dorian and I agree, ovens make the best space heaters ;) He spent all five of the dehydrating hours huddling his hairless cat self right at the door of the oven. I was equally horrified that he’d cook himself and amused at his adorableness.

I’m loving seeing what other bloggers are planning for their holiday meals, although it doesn’t make the Living Thanksgiving list I’m super excited to be trying this with some very dark chocolate in the near future.

1 Comment

Filed under Avocado Based, Recipes

One response to “Living Thanksgiving Menu Day Four – Avocado Pesto Stuffed Mushrooms

  1. Pingback: Happy Thanksgiving | The Vegetable Centric Kitchen

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