This balsamic-marinated portobello sandwich includes artichoke mayo and peppery arugula. Perfect for lunches and picnics!
If you’re familiar with this blog, you’ve probably noticed my intense and unwavering love for mushrooms. They’re my all-time favorite ingredient to cook with and I could happily eat them for every meal.
Mushrooms are the perfect thing to reach for whenever I wanna add some savory “meatiness” to plant-based recipes – be it a creamy soup, pesto pasta, or vegan carnitas. So when I decided to devote myself to exploring vegan sandwiches this month, I knew a mushroom sandwich would have to be on the menu and I looove the version I came up with. This portobello sandwich consists of balsamic-marinated portobello mushrooms, briny jarred artichokes, creamy mayo, and crunchy, peppery arugula. Let’s dive in!
Why You Should Try This Portobello Sandwich
First off, it requires just a handful of ingredients and is incredibly simple to make – briefly searing the mushrooms is the only actual cooking you have to do. Secondly, it’s portable. Because all the fillings are enclosed in a sturdy baguette, the sandwich won’t get all soggy – so you can pack it up and take it to go for a work lunch or picnic.
How to Make This Sandwich
Start with cleaning the portobello mushrooms by wiping the caps with a damp paper towel. (Unless your mushrooms are literally covered in soil, you should never wash them under running water. Mushrooms absorb water, so they’ll get tough and rubbery when cooked.)
Next, I like to remove the gills (the dark stripy bits on the underside of portobellos) because their texture is weird. To remove them, gently scrape them off with a soup spoon. If the gills don’t bother you, leave them – they’re technically edible.
Then, marinate the mushrooms in a mix of balsamic vinegar and garlic powder for 15 minutes. The vinegar tenderizes the mushrooms and infuses them with sweet-tangy funk. Finally, sear the mushrooms in a skillet, just until they’re soft and lightly brown, about 3 minutes per side. And while the mushrooms cook, combine the artichokes and mayo.
Before assembling the sandwiches, I like to toast the whole baguette in a 350ºF oven for 5 minutes. To assemble, slather the bread with the artichoke mayo, and tuck in the sliced mushrooms and arugula. Pro tip: to fit more stuff into the baguette, pluck out some of the bread’s interior before piling in the fillings.
Ingredients and Substitutions
- Portobellos: These earthy mushrooms have a meaty texture and savory flavor. If you can’t find them, substitute with cremini (a.k.a. baby bella) mushrooms – just be sure to slice them before marinating.
- Artichokes: If you’re not a fan of this briny, chewy vegetable, substitute with jarred roasted red peppers.
- Mayo: There are lots of vegan mayo options in stores these days. Sir Kensington’s is my favorite.
- Baguette: These sandwiches would also be delicious on ciabatta rolls or toasted focaccia.
Make-Ahead Tips
To meal prep these portobello sandwiches, cook and slice the mushrooms in advance, and keep them in the fridge for up to 4 days. You can also mix up the artichoke mayo in advance. Keep all the elements separate and assemble the sandwiches day-of.
More Vegan Sandwiches…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with #TheNewBaguette and @thenewbaguette on Instagram.
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Portobello Sandwich
- Prep Time: 20 mins
- Cook Time: 8 mins
- Total Time: 28 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This balsamic-marinated portobello sandwich includes artichoke mayo and peppery arugula. Perfect for lunches and picnics!
Ingredients
For the Mushrooms
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- 1 teaspoon garlic powder
- Pinch of salt and pepper
- 1 tablespoon extra virgin olive oil
For the Sandwiches
- One 6-ounce jar marinated artichokes
- 3/4 cup mayonnaise
- About 2 cups arugula
- 1 baguette, cut into 4 pieces and lightly toasted
Instructions
- Start by prepping the mushrooms. Wipe the caps with a damp paper towel and trim the stems. Using a soup spoon, gently scrape the dark brown gills from the underside of the mushrooms and discard.
- In a large shallow dish, combine 1/4 cup balsamic vinegar with 1 teaspoon garlic powder, and pinches of salt and pepper. Add the mushrooms. Massage the marinade into the mushrooms to make sure they’re evenly coated. Set aside for 15 minutes, turning the mushrooms halfway through to ensure they’re marinating evenly.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Place the mushrooms in the skillet (discard excess marinade) in a single layer and cook until they’re soft and lightly browned, 3 to 4 minutes per side. Then transfer to a cutting board and let rest for 5 minutes.
- Meanwhile, drain the artichokes and, using your hands, squeeze out all the excess liquid. Then roughly chop them (you should have about 1/2 cup chopped artichokes) and combine with 3/4 cup mayo. Set aside.
- Cut the mushrooms into 1/2-inch strips.
- To assemble the sandwiches, pluck out some of the bread’s interior to make room for more fillings. Slather the bread with the artichoke mayo, and pile in the mushrooms and arugula.
Nutrition
- Serving Size: 1 sandwich
- Calories: 360
Monica says
Oooooo this looks good!!
Alexandra says
Glad you like it! Lmk if you try it 🙂