2 slices low sodium bread
1/2 – 1 Portobello mushroom* (depending on size of mushroom and bread)
*Mushroom preferred raw, but a quick pan fry (30 sec per side in olive oil) is an option.
Spread a little coconut oil on either slice of bread. Top with the mushroom, lettuce and tomato. Sprinkle on some nutritional yeast and pepper. Drizzle some balsamic vinegar on top and enjoy immediately.