This portobello mushroom sandwich is substantial, savory and tangy from a flavorful vinegar marinade.
I love the combination of the chewy mushroom, crunchy veggies and toasted bun. As with most any sandwich, some sliced avocado would be a perfect addition.
The marinating time for these delicious portobello mushrooms is super quick. While they sit, prep the other ingredients and then cook the mushrooms in just a few minutes.
Do you grill? (My apartment isn’t grill-friendly). But you could try cooking the mushrooms that way. Or keep it simple and sauté stovetop for a lightning-fast lunch or dinner.
Some recipes suggest you remove the “gills” of portobello mushrooms. Those are the black wispy layers on the underside of the mushroom cap. When I’m making a stuffed portobello recipe (and need the space for stuffin’) I tend to gently scoop them out with a spoon. But for a dish like this, they’re fine to leave in. Just make sure the mushrooms are clean and there’s no sand or dirt trapped in the gills.
Some commercial buns contain non-vegan ingredients, but in this version, I found Arnold whole wheat buns that were vegan. You’re most likely to find vegan buns in a bakery where fewer ingredients (and preservatives) are used, but vegan store-bought breads are out there. Just double check the ingredients and steer clear of words like “whey.”
Or, skip the bread altogether and serve the mushrooms sliced on top of salad greens. I love making a batch of either 4 or 8 portobello mushrooms to have in salads and sandwiches for a few days.
- ⅓ c olive oil
- ⅓ c balsamic vinegar
- ¼ c soy sauce
- ½ t dried rosemary
- ½ t dried thyme
- 2 garlic cloves, minced
- ¼ t salt
- 1 c red onion, sliced
- 4 portobello mushroom caps
- ½ c roasted red peppers, chopped
- 1 c baby spinach, chopped
- 4 whole wheat buns, toasted
- In a medium bowl, combine olive oil, vinegar, soy sauce, rosemary, thyme, garlic and salt and stir well to combine. Transfer to a 1-gallon sealable plastic bag. Add red onion and mushrooms and seal bag, laying flat to ensure mushrooms and onions are sitting in the marinade. After 5 minutes, flip bag over so that the other side of the mushrooms absorbs marinade. Let sit another 5 minutes.
- Transfer mushrooms, onion and marinade to a heated sauté pan. Place mushrooms stem-side down. Once marinade starts to simmer, cook mushroom caps 5 minutes on each side. Stir onions occasionally and gently press mushroom caps with a spatula to ensure even cooking.
- To serve, transfer each mushroom to a toasted bun. Top with cooked onion, spinach and roasted red peppers. Drizzle with additional thickened balsamic marinade.
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