Shredded Portobello Open-Face Sandwiches
Plant-based | Hearty | Knife-and-fork | Savory
Sink your teeth into meaty portobello mushrooms roasted in garlicky soy sauce. Sweet bell peppers, tender onions, and a savory bean spread add rich flavor to these hearty open-face sandwiches. Best eaten with a knife and fork!
Ingredients
Section titled “Ingredients”| Ingredient | Amount | Notes |
|---|---|---|
| Portobello mushrooms | 4 | 5-inch diameter, stems and gills removed |
| Vegetable broth | 1 tbsp | No-salt-added |
| Reduced-sodium soy sauce | 1 tbsp | |
| Garlic | 2 cloves | Minced |
| Bell peppers | 2 medium | Any color, halved |
| Sweet onion | 1 medium | Sliced ½-inch thick |
| Brown rice vinegar | 2 tbsp | Divided |
| Cannellini beans | 1½ cans (15 oz) | Rinsed and drained (2¼ cups) |
| Plant-based milk | 3-4 tbsp | Unsweetened, unflavored |
| Nutritional yeast | ¼ cup | |
| Fresh chives | 2 tbsp | Chopped, plus more for garnish |
| Whole grain bread | 4 slices | Crusty, toasted |
| Black pepper | To taste | Freshly ground |
Method
Section titled “Method”-
Preheat: Oven to 400°F. Line extra-large rimmed baking sheet with parchment.
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Prep mushrooms: Place mushrooms on baking sheet, stem side up.
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Make glaze: In bowl, stir together broth, soy sauce, and garlic. Brush over mushrooms.
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Add vegetables: Arrange bell peppers and onion on baking sheet with mushrooms. Brush with 1 tablespoon vinegar.
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Roast: 15 minutes; turn mushrooms over. Roast about 15 minutes more until vegetables are tender and lightly browned.
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Make bean spread: Meanwhile, in food processor combine beans, milk, nutritional yeast, and remaining 1 tablespoon vinegar. Process until smooth. Transfer to bowl; stir in 2 tablespoons chives.
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Assemble: Cut mushrooms and bell peppers into strips. Separate onion into rings. Spread bean mixture on toast. Top with vegetables. Sprinkle with black pepper and additional chives.
Gluten-free: Use certified gluten-free bread
Extra filling: Add avocado slices on top
Make ahead: Roast vegetables and make bean spread ahead of time
Storage
Section titled “Storage”- Components: Store roasted vegetables and bean spread separately up to 3 days
- Assemble fresh: Toast bread and assemble just before serving
Nutrition (per sandwich, 4 sandwiches)
Section titled “Nutrition (per sandwich, 4 sandwiches)”- Calories: ~405
- Protein: 20g
- Carbs: 77g
- Fiber: 13g
- Fat: 3g
Adapted from: Shelli McConnell / Forks Over Knives
Prep: 20 min | Cook: 50 min | Serves: 4