Vegan Pulled Mushroom Sandwich

1 Package of 6 small Portobello Mushrooms Grated in Large Whole Cheese Grater
6 ounces Black Trumpet Mushroom Sliced lengthwise
1/2 Red Onion sliced lengthwise then thinly sliced
1/2 Red Bell Pepper thinly sliced
2 1/4 Cup Balsamic Vinegar for both Mushrooms
Spinach as lettuce
1 Large Clove Garlic minced
OrganicVille Tangy BBQ Sauce
Panini Bread

Saute Red Onions in EVOO to cover pan add garlic and sauté 4 minutes, add the Portobellos Saute until browned add 1/4 cup Balsamic Vinegar and reduce on high heat, add Red Peppers toward the end and sauté 4 minutes. In a separate pan sauté the Black Trumpets until lightly browned add Balsamic Vinegar 1/4 cup and reduce, blend all together, add BBQ Sauce approx. 1/4 cup heat through.
Serve on lightly toasted Panini Bread and garnish with Spinach.

This is a delicious hearty meal for a winter night or even as a summer BBQ dish. Serve with a side of salad. Delicious!!

Vegan Pulled Mushroom BBQ Sandwich

Vegan Pulled Mushroom BBQ Sandwich

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