I put a little olive oil in a frying pan, then added chopped onion, yellow and green pepper, and eggplant, followed by sliced portobello mushrooms. Then I added some tamari sauce and balsalmic vinaigrette, and sauteed a little longer. I poured the mixture into a sub roll, which I put in the oven at 400 degrees for ten minutes. Loved it.
That looks great. I haven't tried portobello subs at home yet. We usually grill them or bake them whole.
ReplyDeleteI make a grilled mushroom sandwich that it also fantastic and thought I'd share. It's inspired by the vegetarian sandwich at the local Mexican torta restaurant (tortas are basically just big Mexican sandwiches--usually not vegan-firendly at all but this particular sandwich is great!).
ReplyDeleteI use sliced regular white button mushrooms for this. Saute them in a little oil with some sliced green pepper and onion if you'd like. Add some ground black pepper and salt to taste. Toast your hoagie bun and spread a little vegan margarine or olive oil on it. On one half of the toasted bun, liberally spread fresh ripe avocado (this ingredient definitely "makes" the sandwich--do not leave it out!). Pile on the sauteed mushrooms and top with fresh sliced tomatoes and jalapenos (not fresh--I used the canned ones for this). Enjoy!
P.S. Your blog is great!
Thanks Becky! Your torta sounds delicious; I am definitely going to try it.
ReplyDeleteOh, my goodness, that looks GOOD. I have to make my own portabello sandwich.
ReplyDeletedamn girl, i'm coming over for some sandwiches
ReplyDeleteNow that's what I'm talking about!
ReplyDeleteI cannot express how much I LOVE mushrooms!!!
Looks great!