There is something so delicious about portabellas. I’ve been on a bit of a mushroom kick lately, but I’m always one to spice things up with garlic, red pepper, salt and black pepper.
This, though. Ooh. This needs nothing. Well, nothing for the mushroom. Just spray the pan and let it cook 15 minutes, flipping once.
After 10 minutes of the portabella cooking, add a few slivers of onion to the pan. Let those grill as the mushroom finishes.
Then place it all on a toasted seven grain bun (I get the Sprouted Bakehouse at Whole Foods) with basil pesto, avocado and cheese (havarti here).
Serve with blue tortilla chips, and enjoy.