Portabella mushroom sandwich
(click on image to enlarge)
One sandwich
I used to love grilled portabella mushroom burgers so here is my raw version. Traditionally these burgers are served with cheese and some type of sause so I’ll bet you could make raw versions of those. I opted to leave them out.
Ingredients
- portabella mushrooms, sliced
- red pepper, sliced
- onion, sliced
- olive oil and various spices for marinate, I used Braggs Sprinkle 24 Herbs and Seasonings
- one squirt of agave if you like your marinate sweet
Preparation
Simply slice all vegetables and place in a bowl with enough olive oil to marinate in, seasonings, and optional agave. Let marinate at least an hour. Layer on bread or a bun.
Comments
mandelicious writes: (February 07, 2008)
looks good! i think it would be good with a nut cheese or mayo added, and avocado. always with avocado.
loucakes writes: (February 07, 2008)
mm what kind of bread is that? looks amazing!!
Allison writes: (February 07, 2008)
The bread is the onion bread recipe on this site. I make it with only 1 large sweet onion, which gives it just a hint of onion taste, but the dehydrating time is fast.
ajc writes: (February 07, 2008)
I’ll try this one,looks yum!
qdee writes: (February 22, 2008)
I tried this tonight and it was DELICIOUS!!! My hubby loved it too.
RisnwthHim writes: (May 13, 2008)
I fixed this to go w/ our dinner tonight (still cooking for my husband and daughter who eat SAD) and my husband could not get enough of it. There’s barely enough left for me to snack on tomorrow. I’m going to need to run out and buy more portabellas. Also, I used Vidalia onions in the recipe which I think made it a lot more appealing than if I’d used regular “hot” onions. I have a hunch this marinade would be great over a plateful of zucchini “pasta” too. Very versatile! I’m giving this recipe 5 stars. :-)
lady3393 writes: (July 23, 2008)
Fabulous!!!! I tried it with nut cheese on a super crusty zucchini bread. I used teh agave, olive oil, and seasoned with organic raw garlic salt, then marinated overnight. This recipe is definitely a keeper…thanks Allison :)
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