We’ve been hooked on baby bella crimini mushrooms, but the other day, I decided to mix things up and get the portobello caps. As you probably know, portobellos make a great burger substitute, because you can grill ’em whole just like a steak, so I knew I wanted to make some kind of sandwich with them.
Portobello mushroom sandwiches have been done to death on food blogs, so I tried to come up with something that would make this one special: enter avocado aioli. Avocado aioli is basically like guacamole on steroids. This sandwich would have been good without it, but it was great with it.
We ate the sandwiches with some sliced pickles and grilled veggies on the side, along with an ice cold beer. I couldn’t be any happier with how they came out. I hope you give them a try and enjoy them as much as we did!
BTW, did you know some steak sauces are vegan friendly? It may seem a bit ironic, but it’s true. We used A. 1. Sauce for this recipe, but plenty others are also animal-free. Just be sure to check the ingredients label before you buy.
Marinated portobello mushrooms cooked to perfection and topped with grilled tomatoes, peppers, onions, and avocado aioli on two pieces of grilled multigrain bread.
- Portobello mushroom caps
- Whole grain bread
- 1 tomato, sliced
- 1/2 red onion, sliced
- 1 bell pepper, sliced
- Steak sauce
- Vegetable oil
- 1 avocado, mashed
- 1/4 cup vegan mayo
- 6 cloves garlic
- Lemon juice
- Remove the stems from the mushroom caps, coat with steak sauce, place in a Tupperware container, and marinate in the fridge for at least 1 hour, but preferably overnight.
- Coat a cast iron skillet with vegetable oil and heat over medium heat. Add the tomatoes, onions, and peppers, and sear until nice grill marks form and the onions are soft. Remove from the skillet and set aside.
- Place the mushrooms on the skillet and cook on each side for about 5 - 10 min.
- Add garlic cloves with skin on to a sauce pan full of water. Bring to a boil, turn off heat, cover, let sit for 10 min, and then drain and peel.
- Add cloves to a blender and puree. Add mashed avocado, vegan mayo, and a squeeze of lemon juice. Blend until smooth. Store in the fridge until ready to use.
- Lightly toast bread in a toaster. Then spread aioli on each side. Add two slices of grilled tomato, two mushroom caps, and top with a scoop of grilled onions and peppers.
- Finish the sandwiches on the griddle. Cook each side for about 1 - 2 min over medium heat until firm and crispy with brown grill marks.
Grill the veggies and the mushrooms while the garlic cloves are cooking. This will save you lots of time.
I did not include the marinating time in the prep time because it can vary depending on how long you want to wait. If you don't want to wait at all, you can cook the mushrooms immediately after applying the steak sauce but you will probably lose a lot of the sauce and flavor to the grill/skillet. Alternatively, you can add the steak sauce after you grill them.
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