Portobello Mushroom BLT

with Herb Mayo and Zesty Steak Fries

dinner

American Dinner Root Vegetables Hearty Vegetables Soy-Free Nut-Free Spring Recipes Quick and Easy Summer Recipes Seasonal Menu Comfort Foods
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
780
FAT
38g
CARBOHYDRATES
97g
PROTEIN
17g

MAIN INGREDIENTS

  1. 1 potato
  2. 1 tsp smoked paprika
  3. 2 tbsp maple syrup
  4. 1 tbsp liquid smoke
  5. ½ tsp garlic powder
  6. 10 oz portobello mushrooms
  7. 1 clove garlic
  8. Fresh parsley
  9. 3 tbsp Follow Your Heart® Vegenaise®
  10. 4 slices sourdough bread
  11. 1 tomato
  12. 2 pieces romaine
  13. 1 tbsp olive oil*
  14. 2 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
Allergens: wheat

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the steak fries

Preheat the oven to 400°F. Scrub the potato and cut it into wedges, about 1 inch thick. Transfer to a baking sheet and toss with 1 tbsp olive oil, just ½ tsp smoked paprika, and a pinch of salt. Roast the potatoes until tender and crisp on the bottom, about 25 to 30 minutes.

2
Marinate the mushrooms

In a large bowl, combine the remaining smoked paprika, maple syrup, liquid smoke, and garlic powder. Whisk well to combine. Wipe the portobello mushrooms clean with a damp paper towel, then thinly slice into ¼ inch thick pieces. Add the mushrooms to the marinade, and gently toss with your hands to evenly coat. Set aside until Step 4.

3
Prepare the herb mayo

Peel and mince 1 clove garlic. Chop the parsley leaves. In a small bowl, combine the minced garlic, chopped parsley, and Vegenaise. Add a pinch of salt and pepper and stir the herb mayo to combine.

4
Sear the mushrooms

Pop the sourdough bread into the oven to toast, about 3 to 5 minutes. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once hot, add the marinated mushrooms in batches. Sprinkle with salt, and cook until caramelized and crisp in places, about 1 to 2 minutes per side.

5
Build the sandwiches

Lay the toasted sourdough on a clean work surface. Thinly slice the tomato. On the bottom pieces of sourdough, layer on the marinated mushrooms, sliced tomato, and lettuce. Spread the herb mayo on the top pieces of sourdough and close.

6
Serve

Cut your sandwiches in half and divide between large plates. Serve the portobello mushroom BLTs alongside the zesty steak fries.