Sourdough Portabello Sandwich

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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!

Serves: 1


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.



Calories: 103

Fat: 6.3 g

Carbohydrates: 9.5 g

Fiber: 1.2 g

Protein: 2.7 g

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-Erika Simons