Portobello Mushroom Sandwich
This delicious Mushroom Sandwich is ready in less than 20 minutes. It can be a filling breakfast, an easy lunch or a light dinner. It’s full of goodness and a great wholesome plant-based meal.
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!