Green Ninja Cooks

Come stop by and Learn-Play-Eat at Sunday’s Mueller Farmers Market . We will be enjoying everything Cacao as well as a FREE recipe and fun coloring station. See you soon!

It’s Magic Mushroom 🍄 season and we love these easy delicious 😋 Portobella Bun option. Recipe coming soon but here is a 1-2-3 version.
1 tbsp coconut aminos.
1/2 tbsp sesame oil.
1 tbsp apple cider vinegar or rice vinegar
4 large portobello mushroom tops (thin and flatter best). .

1. Remove stem & scrape out the dark scales inside. (unless your tots already ❤️ mushrooms, it will make the flavor more subtle.)

2. In a bowl mix all liquids. Place mushroom lids in the bowl and coat.

3. Place all mushroom tops with stem side up on a dehydration sheet. Pour remaining liquid on top of lids. Dehydrate for 2 -3 hours at 115-120 degrees.
CAPOW! Remove and build your burger. .
Special Notes: can do in the oven. Do heat as low as possible.
(130 degrees 1 1/2 hours-2. )
(170 degrees 1-2 hours)

Storage: you can store in a Tupperware with a piece of paper towel to absorb liquid. I would revive in the oven for 20 mins before use at a low temp.