- 3 large portobello mushrooms
- 1 tsp. of smoked sea salt
- 1 tsp. of dairy-free mayo spread
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.