Portobello Lettuce Wraps (phase 1-4) serves 4
4 Portobello mushroom caps
4 slices of tomato
8 ounces of Kale
1 red onion, sliced into 1/4-inch rounds
Walden Farms Mayo spread
8 Large lettuce leaves
While the grill is heating, if you wish, sauté the kale in a 1/2 tsp of olive oil and a sprinkle of sea salt in a large sauté pan on medium heat, just until the kale wilts, then remove to a plate.
Wipe the mushrooms clean with a damp paper towel. If you are working with whole mushrooms, slice off the stems (you can use for another purpose, chopped and sautéed or for making stock.) Paint the tops of the mushroom caps with some olive oil.
Scrape the grill grates clean. Using a folded up paper towel dipped in olive oil, wipe down the grill grates to oil them. Brush the onion rounds with some olive oil and place them on the grill. Place the mushroom caps and onions on the grill, mushrooms top side down first. Sprinkle with a little sea salt. Grill the mushroom caps and the onion rounds for 4-5 minutes per side.
To assemble, spread some mayo spread on each lettuce leaf. Put a portobello mushroom cap on the bottom, then layer on the kale, tomato, and finally some onion, and top with another lettuce leaf. Serve at once.