Mmmmm,

[Revvell]

my husband just made me an awesome open-faced "sandwich".

Since we had some of Roxanne's Dragon Crackers on hand, he topped them with sliced tomato, sliced Persian cucumber and a basil leaf. That's it! So easy, so yummy!

Injoy ~

Revvell

[DotfromOz]

...my favorite raw "burger," which is a couple of Portabellas with a similar in-between. I often add a thin slice of sweet red onion to that.

My other favorite filling for those is "sloppy raw," guacamole made with about double the amount of chopped tomatoes (I usually use only a smallish tomato) so that it's kind of goopy like sloppy joes.

[Revvell]

Ooooooh, sloppy raw sounds mahvelous! I can't seem to get into portabellos though. Any suggestions to making them more palatable?

Revvell

[rawpriestess]

I love mushrooms, but ONLY white button and portobellos, all the others I don't like.

So, here are some ways to make the portobelloes really great, Paul Nisson takes one, removes the stem, turns it on it's back puts about 1T of lemon juice on it, then slathers it with almond butter, and tops with 2 slices tomatoe, and a dash of sea salt, some add avocado to it.

I know several people who use nut pate's with them, with sliced onion, sliced tomatoe and lettuce.

I know some people eat them with marinara sauce, but to me they taste best when used with something like cashew cheese, and tomatoe and onion, and a little salt.