YIELDS
2 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 caps Portobello mushrooms, whole
- 1 Garlic, minced
- 1 Onion, sliced into rings
- 2 tsp Maple syrup
- 2 tsp Soy sauce
- 4 slices Whole wheat bread
- 1 Tomato, diced
- 1 Small (115 g) bell pepper, diced
- 1/3 cup Onion, finely chopped
- 1/2 Jalapeño, finely minced
- 1 Yellow mango, diced
- 1/2 bunch Cilantro
- 1 tbsp Fresh lime juice
- 1/2 Avocado, sliced
- 2 tbsp Hummus
- 2 caps Portobello mushrooms, whole
- 1 Garlic, minced
- 1 Onion, sliced into rings
- 2 tsp Maple syrup
- 2 tsp Soy sauce
- 4 slices Whole wheat bread
- 1 Tomato, diced
- 1 Small (115 g) bell pepper, diced
- 1/3 cup Onion, finely chopped
- 1/2 Jalapeño, finely minced
- 1 Yellow mango, diced
- 1/2 bunch Cilantro
- 1 tbsp Fresh lime juice
- 1/2 Avocado, sliced
- 2 tbsp Hummus
Directions
1. Spray coconut oil or olive oil in a large pan over low medium heat. While the pan is heating up, remove the stems from the portobello mushrooms and rinse off with water. Then, slice the onion into thin rings and mince the garlic. Place the sliced onion and minced garlic into the pan and cover for about 15 minutes; stir every 5 minutes.
2. Once the onions are cooked through, add the soy sauce and maple syrup then cover over low heat. After about 2 minutes, put the onion mixture in a bowl and place the portobellos on the same pan on its back. Then add on the onion mixture on top of each mushroom cap, cover with a lid and cook for about 5 minutes over medium heat.
3. Turn over the mushrooms along with the onions, cover and cook for about 7 to 10 more minutes over low-medium heat.
4. Now it’s time to make the salsa: All you have to do is cut up the tomato, bell pepper, onion, jalapeño, mango and cilantro, combine, and mix in the fresh lime juice. Simple, easy, and refreshing to make!
5. Once the portobellos are cooked through, you’re ready to eat!
6. Spread about 1 tbsp of hummus on each sandwich,put the portobello mushroom along with the onion mixture, place a big spoonful (or more) of the mango salsa, and then some slices of avocado to top it all off. I like to eat it with a fork and knife because it can get quite messy!
7. I hope you enjoy!!
*For the bread, I like to toast the slices real quickly or grill some whole wheat buns so the juices from the mushroom won’t make the bottom soggy. Or lettuce wrap for protein-style!
*There will be liquid that cooked out of the mushrooms so you can either slather that sauce on your sandwich or ignore it 🙂
* I always eat salads with my sandwiches and I’ve recently fallen in love with this vegan salad dressing I found at Whole Foods Market the other day and it’s sooo delicious! It’s called Miso Ginger by Follow Your Heart, check it out 😉
Photo: Jessie Brown
