Spicy Portabello Mushroom Sandwich
- 3 Portabello Mushoom Caps (take stems out)
Marinade
- 1medium mango
- 3 medium tomatoes
- 1/4 jalapeno pepper
- pinch of salt
- 1tsp tumeric
- 1tsp apple cider vinegar
- 1 clove of garlic
- blend all in high speed blender until smooth
Cover mushrooms in marinade and let sit in fridge for 3-4 hours. Dehydrate for 2 hours at 105. (not nessesary but makes them chewy nice and chewy).
Slice mushooms and layer on dehydrated bread (I've used Matt Amsden's Famous Onion Bread in the photo above -
recipe can be found in his book RAWvolution) with sprouts, tomatoes and avocado. (enough for 2 sandwiches)
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