Husband and I have been spending a lot of quality time on the patio. Even though I don't eat meat, I love grilling season. How is it that everything tastes so magical when charred? I'm pretty sure you could slap a shoe on a grill with some olive oil, salt and pepper and it would be delightful.
I picked up some beautiful portobello mushrooms at the store the other day and couldn't wait to slap them on the grill. They turned out delicious! They were a perfect lunch and the meaty portobellos were really satisfying. That could be in part due to the mindful eating part of my 30-day challenge, but I'm confident it's also because these are just effin' good.
Vegan Grilled Portabello Mushroom Sandwiches
Mozzarella cheese alternative of your choice (I used Go Veggie! Slices. You could of course use real cheese if you're into that.)
Bread (I'm currently obsessed with One Degree Organic Foods' flax and spelt bread.)
To prepare the sandwich
First I cleaned and sliced these beautiful mushrooms. When you clean mushrooms, DO NOT run them under water, but instead lightly scrub them with a damp paper towel. Some of the mushrooms were big enough to render three 1/2-inch slices; some only two.
ext I stuck them on the grill and brushed them with a little bit of olive oil.
Drinking wine while you grill is not mandatory, but highly recommended.
After a few minutes and one "flip" halfway through, they were juicy and had gorgeous grill marks — done! I removed them and immediately topped them with sliced "cheese" so it would melt a little.
Then I just started building the sandwich! I toasted the bread and layered in the mushroom, a tomato slice and spinach. I simply dressed it with some spicy mustard I like from Trader Joe's.
I made a several at once to be eaten over the course of a few days but only constructed one sandwich per day. I don't like soggy sandwiches. :) If you'd like to do the same just refrigerate your mushrooms topped with cheese and heat them up when you're ready to partake in a serious sammie.
These sandwiches were super simple but really good. I definitely want to play with the toppings and try more varieties. If you have any portobello pointers, please share!