Mushroom and Myokos Cream Cheese Sandwich

Mushroom and Myokos Cream Cheese Sandwich

Mushroom and Myokos Cream Cheese Sandwich

PREP TIME: 1 hour

COOK TIME: 15 min

INGREDIENTS

    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

    Green onion

    Arugula

DIRECTIONS

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.

Original Keto Bread

This recipe uses:

Original Keto Bread

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