Preheat a large skillet (large enough to hold both mushrooms) on medium heat and add 1 tbsp of oil.

Add veggie broth to skillet. Place the portabella mushrooms upside down in skillet, combine spices in a bowl and equally sprinkle inside of each shroom. We have a shroom bowl to hold the flavors!

Time to smash the shrooms. Place a heavy pot or skillet on top of porta’s while in skillet. This will help remove excess water and flatten out while allowing cooking through easier. At the same time the shrooms will absorb all of the surrounding flavors. Cook on medium to medium low heat for 30 minutes using smash technique.

Remove heavy object from mushrooms. They should be flattened out by now and full of flavor. Flip shrooms over, turn heat on medium high so we can blacken. Flip consistently and cook for an additional 5-7 minutes.

While porta’s are in skillet slice each one long way into strips. Remove and in a separate bowl add ½ cup of BBQ sauce and liquid smoke. Coat shroom strips well.

Let’s make the sandwich. Toast buns then layer in this order…bun, chopped kale, diced onions, diced bell peppers, saucy porto slices, pickles, French Fries and top bun. Trust me; this is going to be good! Enjoy!