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This recipe is in The Mediterranean Refresh: Meals on a Budget
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Sourdough Portobello Mushroom Sandwich
what does it take to have a good vegan sandwich? Numerous things are involved – prudent construction, good balance between textures and flavors and most importantly, bringing satisfaction without depending on meat or cheese! For good reasons, Portobello mushrooms are a popular choice of ingredient, and there’s no exception in this recipe. Try toasting the bread to make it really enticing!
1 Medium Portobello mushroom (at least 3 ounces), finely scrubbed and stem removed
1 Tbsp. Olive oil
Freshly ground black pepper
2 Tsp. Balsamic vinegar
2 Slices Sourdough bread or bun
1 Garlic clove, cut lengthwise in half
2 Tbsp. Mayonnaise (vegan mayonnaise if desired)
½ Cup Baby spinach leaves
¹⁄³ Cup Roasted pepper
- If necessary, scrape the black gills from the bottom of the mushroom and discard immediately (they’re very bitter to the taste). Split the mushroom into ½-inch thick slices.
- In a small frying pan, add the oil and gently apply heat until shimmering. Add the mushrooms, then season with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally until everything turns golden brown. Sprinkle the vinegar over the mushrooms and stir. Cook for about 1 minute until the mushrooms completely absorb the vinegar. Remove pan from the fire.
- Next, prepare and toast the bread. Rub the sliced side of the garlic on one side of the sliced bread. Spread a tablespoon of mayonnaise on each slice of bread. Add spinach, top with mushrooms and peppers.
- Place the other slice of bread over the pepper and close the sandwich. Lightly press the sandwich to compress it, and cut in half with a serrated knife before serving.
Fat: 6.3 g
Carbohydrates: 9.5 g
Fiber: 1.2 g
Protein: 2.7 g
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