Ingredients:

3 TBS vegetable oil

Red onion slices

Portobello mushroom cap

Italian seasoning

Salt and pepper

Vegan cheese (from cold section Down To Earth)

Sliced tomato

Green lettuce

Vegenaise (also at cold section Down To Earth)

Whole wheat sour dough slices

Directions:
In a pan, saute the red onion slices in 1 TBS oil until caramelized and soft. Season with salt. Set aside.

While sauting the onion, rub the mushroom cap with remaining oil and season with Italian seasoning, salt and pepper. Either grill or broil the mushroom under cooked and tender, about 5 minutes per side.

Toast the bread, spread with Vegenaise.

Add the grilled mushroom, grate vegan cheese on top, add lettuce and tomato. We served with chips and Italian peppers on the side.