Umami Portobello and Arugula Fennel Salad

A range of flavors delights in the rich vegetarian feast of Portobello mushroom caps sautéed in olive oil and balsamic vinegar and umami tamari sauce, topped with sesame gomasio and fresh cilantro, served with steamed sweet potato.

This is served along side of Arugula tossed with chopped fennel, Gorgonzola crumble, walnuts toasted in olive oil and balsamic, toasted pumpkin seed, dry cranberries and fresh strawberry.