• 1 large organic portobello mushroom caps
  • 1 tbsp EVOO
  • 1/2 tbsp balsamic vinegar
  • Dash of salt and pepper
  • 2 slices French Onion Bread
  • Slab of Heluva dip
  • 5 pieces of faux vegan bacon (or tempeah bacon)
  • Handful of raw baby spinach
  • 1 tomato
  • Handful of onion sprouts

Mix 1 tbsp EVOO, 1/2 tbsp balsamic vinegar, dash of salt and pepper in a bowl. Set aside. Next clean and prepare the mushrooms. Poke the mushroom tops with a fork, just a few times each. Place mushrooms in large glass bowl or baking dish. Pour marinade over the mushrooms, cover and refrigerate for 1/2 hour

After a 1/2 hour, pull out the mushrooms and heat up your grill (or skillet)

Place the mushrooms on the grill, cover with remaining marinade and cook for 5-6 minutes on each side until cooked through. Slide the mushrooms onto a cutting board, and set aside.

Next fry up your faux bacon (if you must, you can even microwave your faux bacon on a piece of parchment paper for about 2 minutes, watch carefully, they burn fast).

Thinly slice your tomatoes. Slightly toast your French Onion Bread. Then create your beautiful artwork. Slather on your sauce (in my case Heluva Dip). Next the sliced tomatoes. Then the faux bacon. Slide on a plump mushroom cap (I cut mine into slices). Finally tuck it in and cover it up with a layer of baby spinach and sprouts. Add another slice of toast.

Once you top it off with your last slice of toast, poke in a couple of long toothpicks to hold it all together. Slice diagonally.

Hope you enjoy :)