4 Portobello mushrooms
Low-sodium tamari
Vegetarian Worcestershire sauce
Splash of beer
Cracked pepper
1 large red onion
4 whole grain buns
Dijon mustard
2 sweet potatoes
Preheat oven to 450 degrees F. Snap the stems off the mushrooms. Place the mushrooms face-up on a baking sheet. Splash a few drops of tamari (variation:use BBQ Sauce instead!) and Worcestershire (beer splash is optional) into each cap. Season with pepper. Place the stems into the caps. Cook in a casserole dish for 10-15 minutes, until the mushrooms are soft and filled with liquid. Enjoy the stems as starters! Cook the onion rounds on high heat in sprayed skillet for 5 minutes, stirring often, until wilted and brown. Spread the buns with Dijon mustard. Place each mushroom on a toasted bun with cooked onion, tomato, lettuce or spinach, and your favorite fixings. Preheat the oven to 450 degrees F. Place the potato slices on a sprayed baking sheet and cover with aluminum foil. Cook for 30-40 minutes, turning once. Remove the foil after 20 minutes to allow the slices to brown.