Mushroom Cap Sandwiches

At the beginning stages of my meatless journey, I had to find new things to eat that weren’t just mac and cheese. Expanding my food horizons was a bit of a struggle at first, until my mom came along and introduced me to portobello mushrooms. So when I say my world was changed, I mean my world was CHANGED. I went from mac and cheese on the daily, to err mac and cheese weekly. We would fry our mushrooms, grill the mushrooms, mushrooms started to find their way on my salads and pizzas. I mean the possibilities were never ending for me. Which is why today I have this easy mushroom cap sandwich to share with you.

This sandwich is great to make at cookouts or just on the stove at home. Also this is great sandwich to share with others who maybe looking to have another healthier alternative rather than just a veggie burger. It's also very easy to make if you want something low key for lunch. I’m also giving you my very simple recipe for vegan mayo-ketchup. Now of course you don’t have to put my sauce on your mushroom caps, so some great alternatives are barbecue sauce, or just vegan mayo. As far as the vegan cheese selection goes, I would recommend a white cheese like a vegan Swiss, provolone, or smoked gouda. I love using the Follow Your Heart brand, but the choice is yours! Now enough talking, check out the recipe below to see why I love this sandwich so much!

Mushroom Cap Sandwiches

Servings: 2 Prep Time: 5 Minutes Cook Time: 10 Minutes Total Time: 15 Minutes

Ingredients:

2 Portobello Mushroom Caps

2 Tbsp Vegetable Oil

1 tsp salt

1 tsp garlic

1 tsp chives

1 Slice Follow Your Heart “cheese” Provolone or Gouda

2 Vegan buns (I used the Kroger potato buns)

¼ Cup Spinach

1 tbsp Vegan Mayo

1 tbsp Ketchup

Directions:

1. In a pan on medium heat cook your portobello mushrooms in oil until tender

2. Once cooked, season with salt, garlic and chives

3. Garnish your mushroom with the “cheese” of your choice, then Broil on Hi for 2 mins

4. For the sauce mix vegan mayo and ketchup in a small bowl

5. Spread the vegan mayo-ketchup on a toasted bun then assemble with some spinach and your mushroom and enjoy!