2 slices of Base Culture Original Keto Bread
1 large portobello mushroom cap in a zip lock
One teaspoon of Apple Cider Vinegar
2 tablespoons of soy sauce.
1 tablespoon olive oil
1 teaspoon maple syrup
Paleo-certified dairy-free cream cheese
SERVING SIZE: Makes 1 serving
Place 1 large portobello mushroom cap in a zip lock.
Add apple cider vinegar, soy sauce and olive oil to the bag.
Shake it up and let it marinate for 1 hour.
Remove mushroom from bag and place on a dry skillet over medium heat.
Pour remaining sauce from the bag into the skillet.
Let sizzle for 5 mins
Flip and sizzle for another 5 minutes
Spread your favorite paleo-certified dairy-free cream cheese onto 2 slices of Base Culture Original Keto Bread.
Place mushroom onto bread.
Place one large scoop of dairy-free cream cheese on top.
Cut green onion to your liking.
Add few sprigs of arugula for a peppery crunch.
Drizzle with a teaspoon of maple syrup.