I just purchased two bags of portabella mushrooms.

[Bethanie]

Now how do i go about making sandwiches with them?
Has anyone done this before?
If so please share the recipe.
Thank you.
B.

[BGVDiva]

Well, personally, I'm hooked on this recipe.

http://www.rawfoodtalk.com/forum/showthread.php?t=18501&highlight=jalapeno

Had it for dinner last night and have a second bag of veggies marinating in the fridge as we speak. Yummy!

[Bethanie]

:D Thanks, i will have to try it without those nuts but i have almonds and walnuts.
I love mushrooms.
B.

[Carmella]

Hey Bethanie,
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!

[Bethanie]

You are a sweetheart, you make eating raw so easy :D :) .
Thanks.
B.

[salsababy]

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!

[Princess Elaine]

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..

Enjoy...Elaine