View Full Version : I just purchased two bags of portabella mushrooms.
12-28-2006, 11:48 AM
Now how do i go about making sandwiches with them?
Has anyone done this before?
If so please share the recipe.
12-28-2006, 11:56 AM
Well, personally, I'm hooked on this recipe.
Had it for dinner last night and have a second bag of veggies marinating in the fridge as we speak. Yummy!
12-28-2006, 01:19 PM
:D Thanks, i will have to try it without those nuts but i have almonds and walnuts.
I love mushrooms.
12-28-2006, 01:52 PM
I agree, the Fajitas recipe is a yummy way to use Portobellos! I. too, would like to make a sandwich with them at some point but I keep chickening out.
Ok, this is off topic but I just wanted to make sure you'd get this before making the mince pies... I thought I'd let you know that, having made the crusts, they are a little similar in texture to Mysticat's ginger star cookies. The point being that dates and raisins would do just fine in the crust instead of the apricots. Hope that helps!
12-28-2006, 04:48 PM
You are a sweetheart, you make eating raw so easy :D :) .
12-29-2006, 11:49 AM
Hm...I love portabella mushrooms! I've been eating them all week!
The two main things I do with the mushrooms are this:
1) Raw basil sauce in the middle or spread over the mushroom slices- I don't use the nut cheese
2) Brush the mushrooms slices lightly with olive oil, dehydrate for just a bit, and then put sliced avacado or avacado spread, celtic sea salt, thin tomato slices and thin red onion slices. Put two slices together like "bread". I like it this way!
12-29-2006, 12:04 PM
Oh, I love portabella mushrooms and find they're a main staple in my diet...like Salsa baby I spread things on them...
Here's my very first raw creation almost 4 months ago...I take a large potabella mushroom and remove the stem...(now it looks like a bun)....I spray namu shoya on it (I keep it in a spray bottle)....then I put a thin layer of tahini (or almond butter), then a layer of avocado, sliced tomatos...sprouts (any kind) sprinkle with crushed macadamia nuts...oh, I usually take it in the morning and take it to lunch so everything has sorta soaked in...I don't dehydrate cuz I like the texture....
Another simple thing I did the other day cuz I had no fresh ingredients...I sprayed namu shoya, a thin layer of tahini and took all my seasons...cayenne, celery salt, Italian, a tiny bit of cumin...that's all....by lunch time...it was so marinated and tasted wonderful...
I almost hate chopping mine up cuz they make such a wonderful dish with just about anything you have spread on top..
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