Portobello Sandwich

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4 from 1 vote

Portobello Sandwich

Marinating then sautéing the portobellos locks in the flavours. Add a drizzle of hoisin sauce on top and your mouth will do a little thank you dance.
My Notes:
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Meal Type: Lunch
Special: 10 Ingredients or Less, 30 Minutes or Less, Gluten-Free, Nut-Free, Seasonal (Hot Weather), Soy-Free
Ingredient: Mushrooms, Spinach
Servings: 2
Calories: 227kcal
Ingredients
  • 2 tablespoon(s) seasoned rice vinegar
  • 2 teaspoon(s) light oil (such as peanut or vegetable)
  • 1 teaspoon(s) soy sauce
  • 1 teaspoon(s) agave
  • 1 clove(s) garlic minced
  • 2 portobello mushrooms sliced
  • Optional toppings for portobello sandwich: hoisin sauce, vegan BBQ Sauce, thinly sliced red onion, spinach or lettuce leaves
  • 4 slice(s) bread (Gluten-free if preferred)
Instructions
  • Mix together the rice vinegar, oil, soy sauce, agave, and garlic in a medium bowl. Add the portobello and toss to coat. Let the mushrooms marinate for 10 - 20 minutes, turning every now and then.
  • Heat a skillet over medium heat, add the mushrooms and the remaining marinade. Sauté for about 5 minutes, then flip the slices and sauté another 5 minutes so that both sides are caramelized and the mushrooms are tender.
  • Toast your bread if desired then top with the sautéd mushrooms, and any toppings you desire.
Notes
Oil-free:  to make oil-free omit the oil and use a non-stick skillet.
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
Nutrition
Serving: 1sandwich | Calories: 227kcal | Carbohydrates: 35g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 467mg | Potassium: 421mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
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