PORTOBELLO MUSHROOM "BACON" BLT-A SANDWICHES
I don't think this recipe needs much of an introduction..., it speaks for itself, really.
I mean- smokey, maple-y marinated mushrooms, layered with avocado, tomato & lettuce, between two slices of toasted bread slathered in mayo and you've got yourself a dream team.
And it will take you to the Sandwich Championship.
2 Portobello mushrooms
1/4 cup grapeseed or avocado oil
1/4 cup tamari or soy sauce
2 tbsp maple syrup
1 tsp smoked paprika
1 1/2 liquid smoke
black pepper and salt
4 slices of toasted bread
To prep the mushrooms, remove the stems and carefully peel of the thin layer of brown skin around the cap. Then in a plastic bag or large wide bowl, combine the mushrooms, grapeseed oil, tamari, maple syrup, smoked paprika, liquid smoke, black pepper and salt. Mix well and occasionally for 30 minutes, up to overnight, covered in the fridge.
Then pre-heat the oven to 350f.
Lay out the mushroom caps on a baking sheet and roast in the oven for 10-12 minutes.
Build your sandwich: spread mayo on the toasted bread, layer up romaine lettuce, tomatoes, sliced avocado and the portobello mushroom "bacon." Slice in half and dig in!
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Vegan Buddha Bowls
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