Roasted Portobello Mushroom Sandwiches
A hearty, flavorful plant-based sandwich layered with roasted portobellos, red peppers, pesto, and arugula for the perfect cozy bite before Thanksgiving!
Servings: 4
Equipment
- Baking Sheet
- Mixing Bowl
Ingredients
- 4 to 5 Portobello Mushroom Caps Sliced into ½" thick slices
- 1 tbsp Soy Sauce or Tamari
- 1 tbsp Balsamic Vinegar
- 1 tsp Worcestershire Sauce
- 1 tsp Smoked Paprika
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Black Pepper
- 4 slices Plant-Based Provolone Cheese Or cheese of your choice
- ½ cup Plant-Based Pesto Try my Pesto*
- 2 tbsp Calabrian Chile Spread Optional and to taste
- 2 cups Baby Spinach
- 2 to 3 Roasted Red Peppers Sliced into ½" thick slices
- 2 Tomatoes Thinly sliced
- 8 slices Bread or Buns, Gluten-Free if needed Try my Sourdough**, Sandwich Loaf**, or Focaccia***
Instructions
- Preheat the oven to 425°F. Line your baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, add tamari, balsamic vinegar, water, Worcestershire sauce, smoked paprika, onion powder, garlic powder, red pepper flakes, and black pepper. Stir well to combine.
- Clean mushrooms and slice into ½" strips. Then add them to the large bowl and gently toss to coat the mushroom slices with the marinade. Let the mushrooms sit in the marinade for at least 15 minutes.
- Place the mushrooms on the baking sheet, leaving room between each slice, so they roast and do not steam. Bake the mushrooms for 25 minutes or until tender. Once done, let the mushrooms rest for at least 10 minutes before assembling the sandwiches. This helps to prevent the mushrooms from leaking too much moisture into your bread.
- Lightly toast your bread, try using my sourdough**, with one slice of plant-based provolone on half of the bread, so it melts. Then spread about 1 tbsp of your pesto on each slice of bread, followed by a dollop of the Calabrian chile spread. Then, on one slice, layer some mushroom strips, about ½ cup of spinach, and about a ⅓ of a roasted red pepper. Make sure to pat the roasted peppers dry before adding to the sandwich to keep your bread crispy! Finally, add some salt and pepper to your sliced tomato and pile those onto your sandwich and enjoy!
- Storage Instructions: Store leftover roasted mushrooms, peppers, and pesto separately in airtight containers in the refrigerator for up to 3 days. Keep bread or sandwich buns at room temperature to prevent sogginess.
- Reheating Instructions: Reheat the mushrooms and peppers in a skillet over medium heat for 5 to 7 minutes until warmed through. Reassemble with fresh arugula and pesto before serving to keep the sandwich tasting freshly made.