Can you believe I used to NOT like mushrooms? True. Until about 2 years ago I just never really cared for them. But since I’ve been following a whole food, plant based way of eating, I am in love with mushrooms. But, they have to be cooked––still not a fan of raw mushrooms.
So, when I discovered this amazing vegan restaurant in Brooklyn, NY last week, I knew the only choice on the menu was the Portobello Sliders. You can read all about my meal in my last post. I was so inspired by that meal, that I decided to try my hand at my version of the same sandwich. I think it came pretty close and I think you’ll enjoy it as much as I do.
Mushrooms are a nutritional powerhouse. They are high in antioxidants, like selenium and glutathione, which is believed to “reduce inflammation, protect cells from damage and reduce chronic disease”, according to a nutrition column in the New York Times.
The mushroom base starts with portobello mushroom caps that I chopped and sauteed along with some sweet white onion. The tasty “cheeze” sauce is such a great vegan hack that you must try it. The original sauce I had in Brooklyn was a little spicier and next time I think I’ll try upping the heat level, but this recipe has a little smokiness from the added smoked paprika.
The original sliders were served on a pretzel roll. I had a hard time finding a vegan pretzel roll at my supermarket, so I opted for a whole grain seeded ciabatta-type roll. I loaded mine with arugula for a spicy twist.
Plant Based Cheezy Portobello Sandwiches
Ingredients: (for the mushroom mixture)
- 2 Portobello Mushroom caps, chopped
- 1 small white onion, sliced
- 1 1/2 t. dried french thyme
- 1/2 t. kosher salt
- 1 t. garlic powder
- Whole grain buns or bread of choice
- Fresh arugula
Directions: In a medium nonstick skillet, water saute the onions for about 5-7 minutes until softened. Add in the chopped mushrooms and seasonings and cook for about 5 minutes until the mushrooms are cooked through. Keep on low heat until ready to assemble the sandwiches.
Ingredients:(for the Cheezy sauce)
- 1/2 C. old fashioned oats
- 1/4 C. nutritional yeast
- 2 T. corn starch
- 1/4 C. white onion
- 1/4 C. jarred roasted red pepper
- 2 C. water
- 1/2 smoked paprika
- 1 t. kosher salt
Directions: Blend all the above ingedients in a high speed blender. I use a Nutri Ninja which works very well. Pour the liquid in a saucepan and heat over medium until the sauce thickens. Keep a close watch and use a whisk to stir as it will thicken rather suddenly and quickly.
When ready, assemble your sandwiches. Add the mushroom mixture, top with the cheeze sauce and add a heaping pile of arugula. Enjoy!
I really hope you give these a try. They were a big hit for Sunday dinner and are now officially added to my regular kitchen menu!
See you in the kitchen soon,
Heidi
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