Serves 4
1/2 Tbsp. olive oil
1/2 Tbsp. grass-fed butter
4 portobello mushrooms
4 oz. wild smoked salmon
Cream cheese
Red onion diced
Tomato sliced
Watercress leaves
Saute portobello mushrooms evenly on each each side until soft. Spread cream cheese on each, then add smoked salmon, sliced red onion, tomato and watercress leaves.
