Ingredients:
2 cups chestnut or trumpet mushrooms, sliced
2 cups shiitake mushrooms, sliced
4 portobello mushrooms, gills removed and thinly sliced
1/2 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon rosemary, chopped
1/4 cup barbecue sauce
1 red chili, sliced
iceberg lettuce
sliced red onion
cilantro
vegan smoked cheese slices (optional)
bread buns
Cook the mushrooms in a skillet and add the cumin, paprika, rosemary, and barbecue sauce. Assemble into buns with the red chili, lettuce, red onion, cilantro, and cheese.
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