Ingredients:

• 4 portobello mushrooms, cleaned and patted dry
• 1 avocado, smashed
• 4 Tbs Tofutti cream cheese
• 4 pineapple rings
• 4 burger buns
• Olive oil
• Salt and pepper, to taste

Directions:

1. Coat portobellos with oil and salt and pepper. Saute in olive oil for 5-7 minutes on each side over medium heat.
2. Spread 1 tablespoon of cream cheese on one bun and about a 1 tablespoon of avocado on the other. Top bottom bun with a portobello and then a pineapple ring. It’s that easy! Enjoy!

Source: Epicurean Vegan

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