Portobello Mushroom Recipes
Portobello mushroom recipes are great when we want more of a hearty mock meaty texture and taste. They are great for raw vegan steak wraps or Raw Mexican Fajitas.
If you are not a fan of mushrooms, eggplant may be used instead. Just peel the eggplant, slice it up into thin strips, and then marinate in the same mix.
Fruity Green Family’s Philly Cheese Wrap
Raw Vegan Steak
- 4 large Portbello mushrooms, sliced thin
- 1 red bell pepper, sliced thinly
- 1/2 sweet onion, sliced thinly
- 2 tablespoons any cold pressed oil
- 4 tablespoon Nama Shoyu (raw soy sauce)
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 1 tablespoons lemon juice
- 1 teaspoon rosemary
Marinate mushrooms and vegetables for a few hours.
Place Mushroom Steak in a large collard green leaf top
with basic raw cheese, sliced tomatoes, and lemon-pickled cucumbers.
Raw Mexican Fajitas
- 4 large Portbello mushrooms, sliced thin
- 1 red bell pepper, sliced thinly
- 1/2 sweet onion, sliced thinly
- 1/4 cup chopped cilantro
- 2 tablespoons any cold pressed oil
- 4 tablespoon Nama Shoyu (raw soy sauce)
- 2 teaspoons chili powder
- 1 tablespoons lemon juice
- 1 finely diced jalapeno
Marinate mushrooms and vegetables for a few hours. Place Mushroom Steak Fajita mix in a large collard green leaf top
with guacamole, salsa and basic nut cheese recipe.
Portobello Burger
Large Portobello mushrooms are also great for topping a raw pate or raw nut burgers with sliced onion and tomato.
