Guest Info

Segment #1

Portabella Mushroom Burger

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Segment #2

Open Face Portabella Mushroom Sandwich

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Segment #3

The Mighty Mighty Mushroom Salsa With Zucchini Pasta

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Segment #4

Zippy Zesty Marinated Mushroom and Vegetables

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Recipes

Portabella Mushroom Burger

Ingredients

• 1 Large portabella mushroom
• Dollop of Caroline’s Cashew Sundried Tomato Chipotle Dip
• 2 tablespoons of extra virgin olive oil
• Hamburger Bun

Directions

1. Clean the mushroom with a damp cloth, paper towel or brush. I found out the hard way that washing mushrooms in cold water will make them too soggy.
2. Removing gill is optional
3. Rub extra virgin olive oil on mushroom
4. Slice bun & add a generous amount of Caroline’s Cashew Sundried Tomato Chipotle Dip on top
5. Removing gill is optional

Now, just enjoy – a tasty mushroom burger that was easy and quick without the heat. This is your burger – live on the wild side and dress it up with:

• Kale

• 2 Slices of Steak Tomato

• Sliced Sweet Onion

• Green Lettuce Leaves

Open Face Portabella Mushroom Sandwich

Ingredients

• 1 Large Portabella Mushroom (will be your bun)
• 2-3 Kale Leaves
• Caroline’s Cashew Onion Dip
• Caroline’s Savory Onion Rings
• 2 tablespoons Extra Virgin Olive Oil

Directions

1. Rub Extra Virgin Olive Oil on Portabella Mushroom.
2. Lay lettuce leaves on top of mushrooms.
3. Spread Caroline’s Cashew Onion Dip on lettuce.
4. Add generous amount of Caroline’s Savory Onion Rings.
5. Enjoy!

The Mighty Mighty Mushroom Salsa With Zucchini Pasta

Ingredients

• 4 cups portabella mushrooms, chopped
• ½ cup cilantro
• ½ cup parsley, chopped
• ¼ cup onions, diced
• ½ cup sweet red peppers
• ½ cup green peppers
• 3-4 cloves of garlic
• ¼ cup extra virgin olive oil
• 2 tablespoons Bragg’s Liquid Amino
• 1-2 tablespoons of Mrs. Dash Extra Spicy Seasoning
• 1 pinch sea salt
• 1 teaspoon cumin
• Juice from 1 lime
• 2 Zucchinis

Directions

1. Place all the ingredients in food processor and pulse to achieve desired texture (except Zucchinis).
2. Marinate in the refrigerator for 1-2 hours.
3. Add Caroline’s Cashew Onion Dip & Salsa together.
4. Spiralize Zucchini.

Zippy Zesty Marinated Mushroom and Vegetables

Ingredients

• 1 lb mushrooms
• 1 cup broccolini
• 1 cup cauliflower florets
• 1 cup sweet red peppers strips
• ¼ cup extra virgin olive oil
• 2 t lemon juice
• 2 t lime juice
• 1/3 cup orange juice
• 2T Bragg’s Liquid Amino
• 4 minced garlic cloves
• 1 T minced ginger
• 1 T grated lemon rind
• 1 T grated orange rind
• 1 medjool date
• 1 T Mrs. Dash Extra Spicy Seasoning

Directions

1. Clean the mushrooms with a damp cloth and slice them into medium-sized pieces.
2. Place the olive oil, juices, rinds, ginger, garlic & date into blender & blend until smooth.
3. Pour mixture over mushrooms & veggies, and eat immediately or marinate for minimum of 1 hour or overnight.

Salad:

2 baby cucumbers – each sliced into 1/4th

1 sweet red pepper

1 green pepper

6 large cherry tomatoes sliced in half

1 kohlrabi

Cashew Sundried Tomato chipotle dip

Caroline’s dips are available at her farmer’s market appearances and at selected stores such as Bean and Barley in Milwaukee and Outpost stores. We’ll be posting farmers’ markets appearances shortly.

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