Tropical Mushrooms

By Chef: Lisa Viger
Posted: January 8, 2015


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This tropical inspired dish is so hearty and filling we bet people wont even suspect it’s raw!


  • 2 portabello mushrooms, sliced
  • 1 green pepper, thinly sliced
  • 2 medium onions, thinly sliced
  • 1 cup pineapple, sliced or chopped
  • 4 tablespoons agave
  • 4 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, pressed
  • salt and pepper


  1. Slice the portabellos, green pepper, and onions. Also slice the pineapple. I sliced mine into fairly large rectangles, bit smaller chunks would work, too. Put these in a lidded container.
  2. Whisk together the remaining ingredients and pour over the sliced mushroom and veggie mix. This step can be done in the morning {or even the night before} and left to marinate. Just toss it into the dehydrator about an hour before you want to eat.
  3. Pour out onto a lined dehydrator tray and dehydrate for about an hour, until warm and slightly softened. Serve with red cabbage sauerkraut, if desired.