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