Portobello mushrooms are really something special – full of flavor, meaty, earthy, and just plain good! And making sandwiches out of these is always so simple and so good. They are a great replacer to the classic burger and with interesting sauce, they can really knock the socks off even meat based burger lovers. And with summer is around the corner, which means barbecuing, hanging out outdoors, and sipping lemonade, these are a great way to sub traditional bbq fare. Although I made these in a pan, I suggest grilling them over an open flame, if you can, which would really take this sandwich to a whole new level – watch out meat eaters! 🙂
This sandwich is simple and like usual quick, but really satisfying. You can build on to it, adding your favorite condiments and toppings to make it just the way you like it. I do however suggest the sun dried tomatoes and avocado; the tomatoes add a nice touch of acidity to the meatiness of the mushroom and the avocado gives it a lovely creamy finish. Of course to top it all off, I went for a good helping of my pistachio mint and basil drizzle, which really made it pop. The sauce is really light – there’s no oil or even vegan mayo in it, but if you want something creamier, you can try adding in some vegan mayo.
1. Clean the mushrooms and pan grill on high heat with your favorite spices, I used Old Bay. You can also add in a little water to help them cook a little faster and stay juicy.
Pistachio Mint + Basil Drizzle
1/4 c. pistachios
1/4 c. water
1 Tbs basil
1 Tbs mint
salt to taste
1. Just one! Blend all the ingredients together!
Now for the fun part! Toast your bread and assemble your sandwich!