This vegan Mushroom Sandwich is so quick and tasty you are going to be making it on repeat. It’s easy, hearty and flavorful! Best of all, it can be ready in less than 20 minutes.
I could eat sandwiches every single day. I don’t think I will ever get tired of eating bread paired with whatever else I’m in the mood for. Lately, it’s this simple Portobello Mushroom Sandwich; one of the very best.
This easy sandwich starts, like every great sandwich, with good quality sourdough bread (you can substitute it for gluten-free bread, if necessary). I topped the beautiful, crusty slices with homemade hummus, arugula and sauteed mushrooms. The mushrooms are cooked in a blend of herbs, spices and balsamic vinegar. The result is so good that I’ve been wanting to share this recipe for quite some time now, because I think you are going to love it too.
I always have homemade hummus in my fridge, but you can use store-bought, no judgment. I also think my Cashew Cream Cheese could work too. But I love the thick, creamy texture and added protein from the hummus. Your choice.
If you enjoy sandwiches as much as I do, here are two more sandwich recipes for you to try: a Pear and Butternut Squash Sandwich (my absolute favorite) and a Smashed Chickpea Salad Sandwich.
If you make this vegan mushroom sandwich, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!
Portobello Mushroom Sandwich
Ingredients
SAUTEED MUSHROOMS:
- 1 Tbsp olive oil
- ¼ cup finely chopped red onion, tightly packed
- 2 garlic cloves, minced
- 7 oz or 200 grams of portobello mushrooms, sliced
- ½ tsp chili flakes
- ½ tsp ground coriander
- ½ tsp dried thyme
- 4 tsp nutritional yeast
- 4 tsp balsamic vinegar
- 1 tsp coconut sugar – can substitute with brown sugar or muscovado sugar
- ¼ - ½ tsp sea salt
TO ASSEMBLE THE SANDWICH:
- 4 slices of whole-wheat sourdough or GF bread
- ½ - ⅔ cup hummus
- 2 handfuls of arugula
Instructions
- Heat olive oil in a large pan over medium heat.
- Add onion and garlic and sauté for 5 - 7 minutes. Until the onion is translucent.
- Add mushrooms, chili flakes, coriander, thyme and a big pinch of sea salt. Cook, stirring often, for a few minutes (5 – 8 minutes). The mushrooms are going to release a lot of liquid. They are usually done when all the liquid has evaporated, and the mushrooms are tender and perfectly browned.
- Add nutritional yeast, balsamic vinegar, coconut sugar and sea salt to the pan with the mushrooms. Sauté for another minute or two, until almost all the vinegar has been absorbed. Don’t dry out the mushrooms, a little moisture is nice. Turn off the heat.
- To assemble the sandwich, spread all 4 slices of bread with a thick layer of hummus. Add arugula and the sauteed mushrooms to two of the slices. Place the remaining slices of bread on top.
- Enjoy this tasty plant-based sandwich!