Oh, the mushroom. So juicy, so versatile, and so delicious.
And yet, so easy to mess up when it comes to something like a sandwich/burger.
You don’t want it too juicy, as it will turn your bread into undesirable mush. You don’t want to undercook it, as it has a dry texture and a lack of succulent flavor. Not to mention that portobellos have a habit of breaking, which can just ruin the presentation. (Don’t laugh… It’s important to me!)
Portobello mushrooms make a great meat substitute for sandwiches. They’re filling, luscious, and omit such a wonderful, one-of-a-kind flavor! I was determined to make the perfect portobello sandwich, but first, I had to think of the best way to cook those problematic portobellos.
And then, it hit me: I have a George Foreman grill! It sits out on my back porch and it’s a hassle to clean, so it barely gets any love. However, I knew that the grill would be the ultimate solution to my over-juicy mushroom problem.
OOOOH, a solution indeed. This sandwich is fantastic.
This sandwich is hearty, succulent, and tangy. It’s stacked high with flavors that complement each other beautifully. The mushrooms have just the right amount of juice & flavor without doing unpleasant things to the bread. It’s like a burger with class. It’s the perfect thing to pack for lunch, or could be a delightful addition to a vegan barbeque.
Portobello Sandwich with Spicy Garlic Mayo
Prep Time: 10 minutes
Cook Time: 5-7 minutes
Yield: 1 sandwich
- 2 slices of hearty bread (GF people, I’d recommend an Udi’s bagel)
- 4-5 portobello slices (or 1 portobello mushroom, sliced)
- 1 tomato, sliced
- 1/2 avocado, sliced
- 1/4 red onion, sliced
- 1/4 cup alfafa sprouts
- 1/4 spinach
- 2 Dill pickle slices
- 1 tbs olive oil
- salt/pepper to taste
- mustard (optional)
Spicy Garlic Mayo Ingredients:
- 2 tbs Veganaise
- 2 tsp Tabasco sauce
- 1 garlic clove, miced
- 1/2 tsp salt
STEP 1: Begin by heating up your grill to a medium high heat. On my grill, I put my setting on 4, with 5 being the highest setting. Basically, you want to hear your mushrooms sizzle.
Drizzle your portobellos with olive oil, salt, and pepper. After that, throw them on the grill. After 5 minutes, flip them over and let them cook for an additional 1-2 minutes.
STEP 2: While the ‘bellas are sizzling away, start cutting up your veggies and creating your mayonnaise by mixing the mayo ingredients in a small bowl. I was surprised at how simple it was to make the mayo fit the desired taste I was looking for! Go me!
Take out the bread, spread on the mayo, and… ohp! The mushrooms are ready!
STEP 3: Gather your mushrooms and start building your masterpiece! The order of your stack can be the crucial difference between a firm sandwich and a jumbled mess, so choose your order wisely.
I started off with a spinach base with the mushrooms on top. (In hindsight, the tomato would’ve fit nicely underneath the portobellos, but that’s up to you to decide.)
Next, I went with the avocado, followed by the tomatoes and onion. I only had grape tomatoes on-hand, which made things a bit more topple-y than I wanted, but whatever. Tomato, tomata.
Finally, I added the alfalfa sprouts and topped it with the sliced pickle. NO REGRETS WHATSOEVER.
I added mustard on the top slice before completing the sandwich, but it’s optional. The sandwich is still amazing without it.
And voila! In 3 easy steps, you’ve got yourself a lovely gourmet sandwich.