One of my husband's favorite vegetarian sandwiches, these portobello sandwiches are delicious and perfect for a light but satisfying meal. Made with whole-grain bread, caramelized onions, and Dijon mustard, these sandwiches are delicious and amazing! The mushrooms are best if they are steamed or grilled, but either way, they turn out to be wonderful! Serve with a side salad, fresh fruit, or some veggies and dip for a complete meal that everyone can enjoy.
Ingredients
1 portobello mushroom
2 slices whole-grain bread
1 onion, sliced
2 tablespoons mayo
1 tablespoon dijon or spicy brown mustard
1 jalapeno, sliced
1 roma tomato, sliced
Step 1: Let’s Get Started
Start by slicing the onions and putting them in a pan. Add a little oil or butter and turn heat on low.
Keeping them on low will allow them to caramelize beautifully, although if you're in a crunch for time, feel free to turn the heat up. Just don't go over medium to medium high heat to avoid burning.
This is what my onions look like after roughly eight to 10 minutes of caramelizing.
This is what they look like once they're caramelized.
Step 2: The mushrooms
Once the onions are caramelizing, it is time to prep the portobellos. First, make sure to wash your mushrooms and lightly dry them with a paper towel. Next, season with Lawry's seasoned salt, and a bit of dried oregano. Add enough water in a skillet or fry pan to just cover the bottom.
Once the pan or grill is hot, just add the mushroom in, and cook about 10 to 15 minutes, making sure to keep a lid on them to steam them all the way through. This is my favorite way to cook them aside from grilling. Once they're cooked all the way through set them aside on some paper towels to cool a bit.
Step 3: Building the Sandwich
First, toast two pieces of multigrain bread. Then spread about a tablespoon of mayo on each slice of bread.
Then next add some Dijon or spicy brown mustard to one slice.
After that, add the mushroom after using a [paper towel to dry out any extra liquid.
Now, top the opposite slice with the caramelized onions, jalapenos (fresh is best but all I had on hand was pickled), and some sliced tomatoes
Sprinkle with oregano, a little bit of red wine vinegar, and there you have it! The best mushroom sandwich! Simple, but delicious, nonetheless.
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I hope you find this sandwich as delightful as my family does! If you wanted, you could remove the bread and just top with veggies, it is delicious this way as well. I enjoy the mustard on this as well but usually skip the mayo if there is no bread. And fresh jalapeno is amazing on these, but feel free to omit them or use sweet peppers in there place.
I look forward to sharing more healthy and delicious meals with you in the future!! Best wishes from My Barnyard Kitchen! I haven't figured out how to add a comment section quite yet, but feel free to shoot me a message through the blog or at my email address listed in the contact section if you have comments or questions! I will work on getting comments up and going as
All the best! ~Kelsey
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