Preparation

I included amounts for this recipe, but every amount I put can be changed to your liking. Just experiment and have fun with it.

Marinate Mushroom: #Place mushroom in shallow dish and coat with olive oil and half the lemon juice, sprinkle with salt and pepper and green onions. Let sit in fridge at least an hour.

Tomato Sauce: #Process tomatoes, sundried tomatoes, bell pepper, and garlic in food processor until all chunks are gone. I don’t use salt b/c tomatoes are naturally salty, but you can if you want.

Sunflower Seed Basil Cheese: #Process seeds in food processor until finely ground. #Add basil, apple cider vinegar, remaining lemon juice, and enough water to achieve consistency you want. Process until smooth and cheesy.

Assembly: #Place mushroom on plate. #Top with cheese then sauce then all the other goodies. #Add more of whatever you have laying around that might be good.

Picture coming VERY soon.

Also, if you don’t have sundried tomatoes you can slice tomatoes and dehydrate them. Place on solid dehydrator sheet for a few hours until dry on upfacing side. Flip onto mesh sheet and dry to consistency you want. You can also marinate them in olive oil and seasonings of your choice before you dry them.