Got this idea from a restaurant we ate at in Seattle. I toned it down a little bit to make it healthier but I assure you, it is equally as delicious.
- 2 Portobello mushroom caps (cleaned)
- 1 cup of panko bread crumbs
- 2 tblsp veganaise
- 1 tsp chipotle powder
- 1 tsp of agave
- Burger buns or sandwich which bread
- Toppings (spinach, kale, tomato, onion, ect.)
Mix together veganaise, chipotle powder, and agave. Once mixed, spread evenly on top of mushroom caps. Roll caps in panko crumbs until evenly and fully covered. Bake caps for 15-20 minutes at 400 degrees or until caps are softened and crumbs are toasted. Place on buns or bread with your favorite toppings and any leftover chipotle mayo.