2 Portobello mushrooms
3 tablespoons of almond butter or tahini dressing (See Tahini Dressing recipe below)
1 lemon, juiced
Clean and stem the mushrooms so you just have the mushroom caps. Clean mushroom caps and turn upside down. Put lemon juice over them, and then add nut spread. Next, make very thin tomato slices and lay them on top. Enjoy!