Ingredients
1 Portobello mushroom
1/2 yellow bell pepper, diced
Sunflower seeds
1/2 cup blackberries
Romaine Lettuce
Basil
Preparation
Sauté portobello mushroom on medium heat until fully cooked (it’s your preference how tough or soft you like it). Towards the end of cooking the mushroom, add the blackberries in for flavor. Place a few long pieces of romaine on the bottom of the plate, then place the mushroom in the middle. Topple with pepper, sunflower seeds and basil, and then pour the portobello juices from the pan onto the plate.
