Ingredients:
- 3 large portobello mushrooms
- 1 tsp. of smoked sea salt
- 1 tsp. of dairy-free mayo spread
Directions:
1. Clean your mushrooms and slice the dark brown flesh "gills" from underneath the mushrooms
2. Gently peel the skin off the mushroom to expose the "white meat."
3. Using a very, very sharp knife, thinly slice the mushroom pieces.
4. Add the smoked sea salt to 1 cup of water. On medium heat, cook your mushroom slices for 1-2 minutes.
5. Add cooked mushrooms to plant-based bread, wrap with your spread.