They should start calling the fifth taste “YUMami” because it satisfies every taste bud. The rich flavor is why mushrooms often replace meat in plant-based diets, not to mention they’re so much healthier. Mushrooms have zero cholesterol, trans-fatty acids, or saturated fat, and they have tons of nutrition such as B vitamins, selenium, copper, and vitamin D (if sun-exposed). They also have phytonutrients that may boost immunity. This sandwich may feel indulgent because it’s bursting with flavor, but feel good knowing that you’re feeding your body well.
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Yields2 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Ingredients
Mushrooms
1tbsptahini
3tbsporganic tamari (reduced-sodium, or coconut aminos)
1tbsporganic rice vinegar
½tspliquid smoke
1tbsppure maple syrup
¼tspgarlic powder
¼tsponion powder
¼tspmustard powder
½tspsmoked paprika
½medium lime (juiced)
6ozportobello mushrooms (2 large mushrooms, stems removed and caps wiped clean with a dry towel)
Sandwich Fixings
2handfuls organic lettuce (lettuce of your choice, the greener the better!)
Make the mayo by adding all ingredients to a blender or food processor and blend until super creamy. Adjust seasonings, and store in the fridge until ready to use.
2
Preheat the oven to 400 degrees F.
3
In a small bowl, add the tahini through lime juice and whisk together until the tahini is blended.
4
Place the mushrooms bottom side up (so the gills are facing up) in a large baking dish and pour the marinade over top. With a pastry brush, coat all sides of the mushrooms.
5
Let sit for at least 15 minutes or longer before baking.
6
Remove the mushrooms from the marinade and place them on a parchment-lined baking sheet. Reserve the remaining marinade for after the mushrooms are cooked (it’ll burn in the oven, but make sure to heat it in a stovetop pan or microwave before reusing it for safety reasons).
7
Bake for 25 minutes, flipping each mushroom halfway through
8
Spread one tablespoon of vegan mayonnaise on each side of the four pieces of bread.
9
Layer the lettuce, then the tomato, then the mushroom.
10
Brush some of the remaining marinade sauce on top of the mushroom.
11
Add the second piece of bread on top.
Chef's Notes
Substitutions Use any greens you have on hand for the lettuce — romaine, red leaf, kale, or spinach.
If you can’t find portobello mushrooms, use a different type and turn it into a wrap (so little mushrooms don’t fall out!).
In place of maple, use pineapple juice.
Layer it up Add probiotic-rich kimchi or kraut to the sandwich.
Add any other vegetables you like, such as onion, radish or cabbage.
Sprinkle fresh herbs on top, like cilantro, basil, or chives.
Make the mayo by adding all ingredients to a blender or food processor and blend until super creamy. Adjust seasonings, and store in the fridge until ready to use.
2
Preheat the oven to 400 degrees F.
3
In a small bowl, add the tahini through lime juice and whisk together until the tahini is blended.
4
Place the mushrooms bottom side up (so the gills are facing up) in a large baking dish and pour the marinade over top. With a pastry brush, coat all sides of the mushrooms.
5
Let sit for at least 15 minutes or longer before baking.
6
Remove the mushrooms from the marinade and place them on a parchment-lined baking sheet. Reserve the remaining marinade for after the mushrooms are cooked (it’ll burn in the oven, but make sure to heat it in a stovetop pan or microwave before reusing it for safety reasons).
7
Bake for 25 minutes, flipping each mushroom halfway through
8
Spread one tablespoon of vegan mayonnaise on each side of the four pieces of bread.
9
Layer the lettuce, then the tomato, then the mushroom.
10
Brush some of the remaining marinade sauce on top of the mushroom.
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