January 22, 2013
Portobello "Steak" Sandwiches
4 large portobello mushroom caps (5 to 6 inches across)
2 tablespoons olive oil, plus more to oil the pan
1 tablespoon Japanese soy sauce (shoyu or tamari)
2 teaspoons balsamic vinegar
Salt and freshly ground pepper, to taste
4 slices focaccia or other bread
4 tablespoons dressing of your choice
Lettuce, tomato slices, avocado slices (optional)
Place the rack in the center of the oven and preheat to 450 F (232 C).
Oil one or two shallow roasting pans large enough to hold the mushroom caps in one layer.
Lightly wipe the portobello caps with a damp kitchen towel. Remove any stems that prevent the caps from sitting flat on the pan. With the gill sides down, tap the mushrooms gently on the kitchen counter to dislodge any dirt caught in the crevices. Arrange the caps on the roasting pan with the gill sides down.
In a small bowl, use a fork to combine and emulsify the oil, soy sauce, and balsamic vinegar. Liberally brush the mixture onto the tops and sides of the caps. Season with salt and pepper.
Roast the portobello caps until the color of the tops and the edges deepens, 5 to 6 minutes.
Give the oil mixture a good stir, flip the portobellos, and then brush the bottoms with the soy sauce-oil-vinegar mixture. Roast until cooked through and tender, about 3 to 5 minutes more. (They will look slightly collapsed and yield to the touch.)
Assemble the sandwiches by laying either the whole portobello cap or slices over a split foccacia bread smeared with aoli dressing, Annie's Naturals Goddess Dressing, or egg-free mayonnaise. Top with lettuce, tomato, and avocado slices.
Tip/serving suggestions: Sprinkle the portobellos with fresh or dried thyme when seasoning with salt and pepper.
Recipe courtesy of "The New Vegan Cookbook" by Lorna Sass.
All figures are per serving (assumes four servings).
Fat: 30 g
Carbs: 37 g
Fiber: 6 g
Sodium: 910 mg