Sun-Dried Tomatoe Topped Shroomies
1.33 cup Cold Pressed Extra Virgin Olive Oil
teaspoon Fresh/Dried Basil, Rosemary, Oregano, Sage and Fresh Ground Peppercorns
2 Roma Tomatoes, Thinly Sliced
10 White Button Mushrooms, De-Stemmed
½ White Onion
2 Unpeeled Carrots
1 tablespoon Ground Mustard Seed
Place your Tomatoes, EVO, and Herbs in a bowl and let the flavors soak in for about 15-20 minutes. While they are soaking take your Mushrooms, rinse and de-stem them. Place the Carrot, Onion, and Leftover Mushroom Stems in the food-processor, leave a bit chunky. In a separate bowl mash your Avocado with a fork then add your processed Veggies and the Ground Mustard Seed. Stuff your Mushrooms, cover then place in the fridge.
The Soaking Tomatoes are ready to go in the dehydrator-Set it to about 95 degrees for 5 hours. After about 5 hours take the Mushrooms out of the fridge and place the tomatoes on the tops of each Mushroom. Dehydrate on the same temp for another 5 hours.
These yummy guys are now ready to eat!!! Serve as a side to any meal. Enjoy!