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MARINATED MUSHROOM SANDWICH

GLUTEN-FREE OPTION, NUT-FREE, SOY-FREE

You can have some fun with this one, switching up a few ingredients (swap lime juice for vinegar, avocado oil for olive oil, and dried cayenne and chipotle pepper for the basil and oregano).

Servings 4
©JLFields JL Fields

Ingredients

  • 3 large portobello mushroom caps
  • ¼ cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic 2 cloves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 slices vegan whole-grain bread
  • 2 to 4 tablespoons whole-grain or Dijon mustard optional

Instructions

  1. Use a damp paper towel to wipe each mushroom clean, removing the stem if still attached. Use the tip of a spoon to gently scrape out the black gills. Cut each cap into 8 thin slices. In a shallow baking dish or baking sheet large enough to accommodate them all, lay out the mushrooms so that the slices form a single layer.

  2. In a small bowl, whisk together the vinegar, olive oil, garlic, basil, oregano, salt, and pepper. Pour over the mushroom slices, tossing them gently to coat. Cover the mushrooms and refrigerate for at least 30 minutes (and up to 48 hours).

  3. To assemble the sandwiches, spread 1½ teaspoons to 1 tablespoon of mustard (if using; or use hummus for more protein; see the tip below) on a slice of the bread. Lay 6 mushroom slices over the mustard, cover with a second piece of bread, and serve.

Recipe Notes

  1. Substitution Tip: You can use a low-carb vegan tortilla or large leafy green (Swiss chard or collard greens are great) as a “wrap” to replace the bread. Add Even More Protein: Use hummus or Umami Bean Dip instead of mustard to make the sandwich a heartier meal. Gluten-free option: Use gluten-free vegan bread or wraps.
  2. Per serving: Calories: 222; Total fat: 9g; Total carbs: 27g; Fiber: 5g; Sugar: 4g; Protein: 9g; Sodium: 417mg
  3. Recipe from Fast & Easy Vegan Cookbook: 100 Mouth-Watering Recipes for Time-Crunched Vegans by JL Fields