Gluten Free | Vegan | Dairy Free
Use a damp paper towel to clean the portobello mushroom caps. Remove and discard any stems, then slice the mushroom caps into thin strips.
Heat olive oil in a large non stick pan. Add the mushroom slices and saute, flipping while cooking until the mushrooms are coated in oil and begin to soften.
Transfer the sautéed mushroom slices to the chili sauce bowl. Toss well to combine.
FULL RECIPE AT: