Portabello sandwiches

1)  Place portabello caps in a cast iron skillet.

2)  Add coconut aminos (or soy sauce) and teriyaki sauce.

3)  Cook on medium flame.

4)  Use a press for more even cooking.

5)  They’re done when they look cooked.

6)  Remove mushrooms and dry fry some onions in the same skillet (sorry, forgot to take a picture).

7)  While onions are frying, prepare some romaine lettuce and tomatoes.  Get out the tortillas.

8)  Put the tortillas in a panini press or skillet until warm.

9)  Put portabellos on warm tortillas.

10)  Add onions.

11)  Add tomatoes.

12)  Add lettuce.

13)  Add horseradish sauce.

IMG_7355

14)  Enjoy!

Comments

  1. These look great. I’m making Mothers Day lunch for my vegetarian mom. I can only make pasta for her so many times. Thanks for the recipe.

    Like

  2. No problem. I love these sandwiches. If serving to others you may want to cut each cap in half if using small tortillas, or you could just use a regular bun or bread.

    Like

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