Portabella Mushroom Sandwich (Vegan!)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4 sandwiches
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Calories
284 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Portabella Mushroom Sandwich (Vegan!)
Description
This vegan sandwich spotlights portabella mushrooms sliced and marinated in a mixture of tamari, balsamic vinegar, water, vegan Worcestershire sauce, smoked paprika, onion, and garlic powders. Baking the mushrooms at 425°F develops tenderness and intensifies flavors without added oil. The roasted mushrooms provide a meaty texture and deep umami notes.
Assembly involves toasting bread slices and spreading them with garlic aioli, which acts as both flavor enhancer and adhesive to hold ingredients together. Layering arugula brings a peppery freshness, while roasted red pepper adds sweetness and color contrast.
These sandwiches work well for lunch or casual dinners, especially appealing to those seeking vegan options with bold seasoning and ample textures. They pair nicely with simple side salads or chips.
Yield is approximately four sandwiches, though this may vary depending on bread size. Gluten-free bread or wraps can substitute for those avoiding gluten, and oil-free adjustments can be made by choosing suitable bread and Worcestershire sauce versions.
Ingredients
For the savory roasted mushrooms:
- 14 oz. portabella mushroom about 4 large caps, stems removed
- 1 Tbsp. tamari 1 tsp
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. water
- 1 tsp. Worcestershire sauce vegan
- 1 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
For the rest:
- 1/2 cup garlic aioli or more to taste, vegan
- 2 cups arugula or spinach, fresh baby
- 2-3 red pepper large, roasted
- 8 lices bread (or 4 sandwich buns)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, add tamari, balsamic vinegar, water, Worcestershire sauce, smoked paprika, onion powder, and garlic powder. Stir well to combine.
- Clean mushrooms and slice into 1/2" strips. Then add them to the large bowl and gently toss with a spatula to coat with the marinade. (It's okay if some mushrooms break.)
- Lay out the marinated mushrooms single file on your lined baking sheet. (Feel free to spoon any leftover marinade over the top of the mushrooms on the sheet.) Bake for 25 minutes or until desired tenderness.
- Assemble sandwiches: Lightly toast your bread if desired. Then spread about 1 Tbsp. aioli, or more, on each slice of bread. (Spreading it on both sides acts as a helpful "glue" holding the sandwich together.) Then on one slice, layer some mushroom strips, 1/2 cup arugula, and some roasted red pepper. Place your other bread slice on top.
Notes
- This recipe yields about four sandwiches, depending on bread size.
- Use gluten-free bread or wraps to make this sandwich gluten-free if preferred.
- For an oil-free version, select breads and Worcestershire sauces that do not contain oil as ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 12g | 24% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Potassium | 666mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 13mg | 14% |
| Calcium | 113mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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