1. In a blender blend the tomatoes, sun dried tomatoes, date, garlic, ground mustard powder, chili powder, paprika, onion granules, black pepper, cayenne pepper and mineral salt, blend for 2 minutes.
2. Once done, spread the sauce over the portabella mushroom evenly on all sides.
3. Serve it on a bed of romaine lettuce and top it with sliced onions and tomatoes.
You can allow it to marinate for 30 minutes.
Serving with buns is optional.
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