12 mini portobello mushrooms caps (stems removed)
2 tablespoons olive oil
1 teaspoon sea salt
6 cherry tomatoes (thinly sliced)
1 red onion (diced)
1 yellow bell pepper (diced)
6 kalamata olives (pitted, sliced)
SPINACH FETA CHEESE
½ cup macadamia nuts (soaked until soft)
Handful of spinach
Juice of 1 lemon
2 tablespoons water
1 tablespoon nutritional yeast
2 teaspoons sea salt
1. To make the mushroom crusts, lightly pat the inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
2. Make the spinach feta cheese by combining ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.
3. Assemble everything by spreading spinach feta cheese on mushroom caps. Place topping ingredients on cheese.
4. Optionally, put in the dehydrator at 100 Fahrenheit for 1-2 hours until warm.
I love the fact that each topping ingredient is a different color.
It’s pleasing to the eyes and the tummy.
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© 2009-2020 The Rawtarian.
This information is not intended to replace a one-on-one relationship with a qualified health care professional and is not intended as medical advice.
I encourage you to make your own health care decisions based upon your research and in partnership with like-minded, qualified health care professional(s). I wish you success on your raw journey!