Portobello Po'boys

• 3 tablespoons olive oil
• 4 portobello mushroom caps, lightly rinsed, patted dry, and cut into 1-inch pieces
• 1 teaspoon cajun seasoning
• salt
• fresh ground black pepper
• 14 cup vegan mayonnaise
• 4 crusty sandwich buns, halved horizontally
• 4 slices ripe tomatoes
• 1 12 cups shredded romaine lettuce
• Tabasco sauce

1. In a large skillet, heat the oil over medium heat.
2. Add the mushrooms and cook until browned and softened, about 8 minutes.
3. Season with Cajun seasoning and salt and pepper to taste; set aside.
4. Spread mayonnaise onto the cut sides of each of the rolls.
5. Place a tomato slice on the bottom of each roll, top with shredded lettuce.
6. Arrange the mushroom pieces on top, sprinkle with Tabasco to taste, top with the other half of the roll, and serve.

olive oil, portobello mushroom caps, cajun seasoning, salt, fresh ground black pepper, mayonnaise, crusty sandwich buns, tomatoes, shredded romaine lettuce, tabasco sauce

Taken from www.food.com/recipe/portobello-poboys-483339 (may not work)