Sun-Dried Tomatoe Topped Shroomies
Submitted by chakra essence on March 4, 2008 - 12:37pm
(1 vote)
Servings:
Serves 2Ingredients:
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
1 Avocado
½ White Onion
2 Unpeeled
Carrots
1 tablespoon Ground Mustard Seed
Preparation:
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!
No responses to "Sun-Dried Tomatoe Topped Shroomies"
1.
Yes, they turn blackish on the top, but the inside remains pretty much green.
2.
Hi, this sounds ever so good. Does the avocado discolor?
3.
I will attest to this recipe being frickin' awesome. Within' the tasty mushrooms was like consuming a refreshing garden. The tomatoes were at just the right chewiness.. Hmm. Good times.
4.
this looks yummy. I wish I could make it-no dehydrator:(