This portobello mushroom sandwich with hummus, arugula, and tomatoes is a satisfying vegetarian option to tote to school or work, or bring along on road trips, picnics, etc.
As previously documented, creating satisfying (i.e. non-rabbit food) vegan sandwiches is kind of a passion of mine. Much like getting people to eat more kale and choose beans over beef, I’d really like to inspire others to replace the mystery meat and processed cheese in their sandwiches with plants that are better for them and the planet.
This balsamic portobello mushroom sandwich is something I developed for a recent client. She was transitioning away from animal foods and figuring out how to cook for her new lifestyle, and one of her requests was a plant-based sandwich she could bring to work for lunch.
And honestly, even I was surprised at how good this concept turned out. The balsamic mushrooms in this sandwich are salty-sweet with a chewy, “meaty” texture. Hummus, arugula, and tomatoes round it out into a complete meal. You can make them in advance, keep ‘em in your fridge, and assemble into sandwiches throughout the week. You can also toss these ‘shrooms onto salads or bowls – or anything else that could use a flavor boost.
What’s In This Portobello Mushroom Sandwich
The star of this vegan lunch sandwich are the portobello mushrooms, which are marinated in balsamic vinegar, soy sauce, maple syrup, and garlic. The rest of the sandwich calls for arugula, tomatoes, store-bought hummus, and of course, bread. For a healthy option, I recommend Ezekiel (sprouted whole grain bread sold in the freezer section). These sandwiches are great for taking to work or school, or on picnics, road trips, etc.
Prep the Mushrooms: Start by wiping the mushroom tops with a damp paper towel (avoid washing mushrooms under the tap, since they can absorb water and turn out rubbery). Using a tablespoon, scrape out the gills (brown bits on the underside). Then cut into ~1/2-inch-thick pieces.
Marinate the ‘shrooms: In a large shallow dish, stir together the balsamic, soy sauce, maple syrup, garlic, and black pepper. Add the sliced ‘shrooms and toss to coat. Set aside at room temp for 15 minutes, turning the mushrooms once about halfway through to ensure even marinating.
Cook the ‘shrooms: Lift out the mushrooms (reserving the leftover marinade) and cook in a single layer for about 10 minutes, resisting the urge to flip them more than once. At first, it may seem like there’s a lot of liquid in the pan, but don’t worry – it’ll evaporate. When the liquid is gone and the mushrooms are golden on both sides, add the reserved marinade to the pan, and cook just until it thickens and the mushrooms are glazed – this takes less than 30 seconds.
Assemble the Mushroom Sandwiches: You can eat these ‘shrooms warm or cold. To assemble, spread hummus on both pieces of bread, and layer in the sautéed mushrooms, arugula, and tomatoes. Eat right away or within a couple of hours.
Technically, yes – they’re not poisonous or anything. But they do take on an unpleasant muddy texture and color when cooked. It’s best to scrape them out.
Yep! It’s good warm, at room temp, or cold.
More vegan sandwiches…
- Tempeh Bacon BLT
- Roasted Eggplant Sandwich with Romesco
- Tempeh Banh Mi with Quick-Pickled Veg
- Curried Chickpea Salad Sandwiches
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag me on Instagram @thenewbaguette with your creation.Print
This portobello mushroom sandwich with hummus, arugula, and tomatoes is a satisfying plant-based option to tote to school or work, or bring along on road trips, picnics, etc.
- 3 large or 4 small portobello mushrooms
- 3 tablespoons balsamic vinegar
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup or honey
- 1 medium garlic clove, crushed, grated, or finely minced
- Freshly ground black pepper, to taste
- 1 tablespoon extra virgin olive oil
- For the sandwiches: bread, hummus, tomatoes, arugula
- Using a damp paper towel, wipe the tops of the mushrooms. Trim off the stems. Using the side of a tablespoon, scrape out the gills from the underside of the mushrooms and discard. Cut into 1/2-inch-thick slices.
- In a large shallow dish, whisk together vinegar, soy sauce, maple syrup, garlic, and black pepper. Add the mushrooms and toss to coat evenly. Set aside for 15 minutes to marinate, tossing once more about halfway through.
- Heat the oil in a large non-stick skillet over medium heat. Lift the mushrooms out (reserve the leftover marinade) and add to the skillet in a single layer. Cook until all the liquid has evaporated and the mushrooms are golden brown, about 8 to 10 minutes, resisting the urge to flip them more than once.
- Add the leftover marinade to the skillet and toss to coat. Cook until the mushrooms are glazed, about 30 seconds more.
- To assemble sandwiches, spread hummus on both pieces of bread, and layer in the mushrooms, arugula, and tomatoes. Eat right away or within a couple of hours. (Store leftover mushrooms in an airtight container in the fridge for up to 5 days.)
- Serving Size: 1 sandwich
- Calories: 275
- Fat: 7.3 g
- Carbohydrates: 41 g
- Fiber: 10 g
- Protein: 13.4 g
Keywords: portobello, mushroom, sandwich, balsamic, vegan