Not your ordinary sandwich, this gourmet sandwich is packed with flavor, texture and nutrients. It’s also super easy to make. Portobello mushroom caps can be a great meat alternative to give you the texture of meat. Although mushrooms are not protein rich, hummus does contain protein!
There are so many plant protein alternatives to be used, providing an array of vitamins, minerals, and fiber. The combination of both fiber and protein are essential to keep you feeling full and satisfied. Mushrooms also absorb flavors, extending their flavor. I marinated the mushrooms, peppers and onions for about 30 minutes while I worked out, but that is optional. If you’re on a time crunch, you can cook the veggies in the sauce instead.
Portobello Mushroom Sandwich
- 3 Tbsp Balsamic Vinegar
- 1 tbsp chopped garlic
- 1 tsp olive oil
- 1/2 tsp dried oregano
- 2 portobello mushroom caps
- 1/2 red bell pepper sliced thinly
- 1/8 red onion sliced thinly
- 4 slices ciabatta bread or 2 rolls
- 1/4 cup feta cheese
- 4 tbsp hummus
- 1/2 cup arugula
- In a medium sized bowl, mix balsamic vinegar, garlic, olive oil, and oregano.
- Remove caps from mushrooms, place whole mushrooms, sliced peppers and onions into marinade bowl. Mix to distribute evenly. Cover and refrigerate for 30 min to 1 hour. (you can omit marinade time if time does not permit).
- Heat a medium to large skillet over medium heat, add marinade and vegetables to cook for about 10 minutes. Add salt/pepper to taste. Stir onions and peppers a few times. Flip mushrooms once to cook both sides.
- Place ciabatta bread into broiler for a few minutes, until the edges are slightly browned. Be very careful not to burn it!
- Remove from oven. On the bottom slice, place 1 mushroom cap & half the onions/peppers. Top with feta cheese and arugula.
- Spread 2 T hummus on top slice of bread and place on sandwich. Enjoy!