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Raw Portobellos with Guacamole VeganeClub

Raw Portobellos with Guacamole

Raw Portabello’s with Guacamole

2 portabello’s cleaned and stems removed (save stems for a filler in veggie burgers)
2 or 3 garlic minced
rosemary chopped fine
olive oil
salt/pepper

Guacamole.
Rub olive oil, garlic and rosemary all over both sides of mushroom. Season with salt and pepper.
You can dehydrate them for a few hours until soft and warm. Or if it is beautiful sunny day place them in a ziplock bag, put in pan and place outside in direct sunlight. This takes less time. And when you use the dehydrator you need to check on them about every hour and coat with more olive oil- they will dry out. I did the ziplock/outside in the sun trick. I had started them in the dehydrator when I realized it would be hours before ready so I put them in the bag out in the sun and they were done perfectly in less than 1 hour. They turned out wonderful. Top with your favorite homemade guacamole.

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Raw Portobellos with Guacamole