2 Portobello mushroom caps
Vegan cheese of choice (I used @miyokoscreamery vegan mozz)
Sliced red onion
Bread of choice
1 tsp each:
Slice mushroom caps thin like deli meat. Slice thin rings of red onion. Set aside. Add mushrooms to a skillet and sauté with spices until moisture is released and cooked down. Add in red onions to cook down and caramelize for about 5-7 mins. Layer your vegan cheese on the mushrooms, pour a little splash of water in the pan and cover to steam and melt cheese. Once melted, add on a layer of onions. Toast your bread and layer with vegan Mayo. Add on the mushrooms, cheese and onions and enjoy.