5 from 15 votes
Portabella Mushroom Sandwich (Vegan!)
The Portabella Mushroom Sandwich features savory roasted mushroom strips marinated in tamari, balsamic vinegar, smoked paprika, and other spices, baked until tender and layered with garlic aioli, fresh arugula, and roasted red peppers on bread or sandwich buns. This plant-based sandwich balances earthy mushroom flavor with bright, smoky, and tangy marinade notes, complemented by crisp greens and creamy spread.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
sandwiches
Calories:
284 kcal
Course:
Main Course
Cuisine:
Vegan, gluten-free
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 sandwiches
Amount Per Serving
Calories 284
% 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.