These are just so darn cute and so darn tasty.
I’m not very good with spices and seasonings, that’s why I consider myself more of a baker than a cook. I got into cooking after I became vegan and especially after I became raw. I can make raw dressings and appetizers and vegetable dishes all day long, but if I tried to make a meatloaf I’d be lost. Baking spices are easy for me – ginger, cinnamon, nutmeg. That’s where my comfort zone is.
Since I don’t have a very good sense of seasonings, I just went with salt (from the coconut aminos) and pepper, but if you want to add additional seasonings go for it. When I go crazy with seasonings I usually regret it. I’ve learned to keep things simple. Some may call it boring, but I know I will like it that way.
6 large white mushrooms
2 small tomatoes
20-25 spinach leaves
1 tbsp olive oil
2 tbsp coconut aminos (or soy sauce/tamari/nama shoyu)
1/2 tsp lemon juice
Pinch of pepper
- Slice the mushrooms horizontally to create two bun-shaped halves. Slice the tomatoes into 6 thick slices.
- Whisk together the olive oil, coconut aminos, lemon juice, and pepper.
- Dip the mushrooms and tomato slices into the sauce, coating all the sides thoroughly.
- Lay them out on a lined dehydrator tray, and dehydrate for 2 hours at 115 degrees. This would probably work in the oven as well at its lowest temperature for about one hour.
- Remove from the dehydrator. Place a tomato slice onto the bottom half of each mushroom, top with a few spinach leaves and the top mushroom…toothpick optional.