12 mini portobello mushrooms caps, stems removed
2 T olive oil
1 t sea salt
Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
TOPPINGS
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced
SPINACH FETA CHEESE
1/2 c macadamia nuts, soaked until soft
a handful spinach
juice of one lemon juice
2 T olive oil
1 t sea salt
Lightly pat inside and outside of mushrooms with olive oil and sea salt. Let sit for an hour or so.
TOPPINGS
6 cherry tomatoes, thinly sliced
1 red onion, diced
1 yellow bell pepper, diced
6 kalamata olives, pitted and sliced
SPINACH FETA CHEESE
1/2 c macadamia nuts, soaked until soft
a handful spinach
juice of one lemon juice
2 T water
1 T nutritional yeast
2 t sea salt
Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.
Spread spinach feta cheese on mushroom caps. Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.
1 T nutritional yeast
2 t sea salt
Combine ingredients in a blender until chunky. If blender gets stuck, add more water a tablespoon at a time to get things going.
Spread spinach feta cheese on mushroom caps. Place topping ingredients on cheese. Put in dehydrator at 100 degrees for 1-2 hours, until warm.
