Sourdough Portobello Mushroom Sandwich

Makes 1 serving

What does it take to make a good vegan sandwich? Careful construction, a good balance of textures and flavors and, most important, a list of ingredients that satisfy without depending on meat or cheese! Portobello mushrooms are a popular choice in vegan recipes for good reason, and this sandwich shows us why. Don’t forget to toast the bread to make it extra enticing!

INGREDIENTS

1 medium Portobello mushroom (at least 3 ounces), finely scrubbed and stem removed
1 tbsp. olive oil
Salt, to season
Freshly ground black pepper, to season
2 tsp. balsamic vinegar
2 slices sourdough bread or 1 sourdough bun
1 clove garlic, cut lengthwise in half
2 tbsp. mayonnaise (or vegan mayonnaise, if desired)
½ cup baby spinach leaves
⅓ cup roasted peppers

INSTRUCTIONS

1. Scrape the black gills from the underside of the mushroom and discard (they’re very bitter to the taste). Slice the mushroom into ½-inch-thick slices.
2. Heat the oil in a small frying pan over medium heat until shimmering. Add the mushrooms, then season with salt and pepper. Cook, stirring occasionally, for 5–6 minutes, until golden brown. Sprinkle the vinegar over the mushrooms, then stir and cook for about 1 minute more, until the mushrooms have completely absorbed the vinegar. Remove from the heat.
3. Toast the bread slices, then rub the cut sides of the garlic on one side of each slice of bread. Spread a tablespoon of mayonnaise on each slice of bread. Top one slice with spinach, then add the mushrooms and peppers.
4. Place the other slice of bread on top, mayonnaise side down, to close the sandwich. Lightly press down on the sandwich and cut in half with a serrated knife before serving.

NUTRITION • PER ONE SERVING

Calories 380
Total Fat 24g (31%)
Saturated Fat 3.072g (15%)
Trans Fat 0.066g
Total Carbohydrate 33g (12%)
Dietary Fiber 4g (14%)
Total Sugars 9g
Includes 0g Added Sugars (0%)
Cholesterol 0mg (0%)
Sodium 1760mg (77%)
Protein 9g (18%)
Vitamin D 11mcg (60%)
Calcium 118mg (10%)
Iron 2.97mg (15%)
Potassium 627mg (15%)
Phosphorus (15%)

This AMAZING Recipe can be found in my Mediterranean Meals on a Budget Cookbook  here >>