Portobello Mushroom BLT with Herb Mayo and Garlic Pepper Fries

Portobello Mushroom BLT

with Herb Mayo and Garlic Pepper Fries

dinner

Vegan Mayo Tomatoes Russet Potato Root Vegetables Portabella Mushrooms Leafy Greens Arugula Dinner American Soy-Free Nut-Free <600 Calories Quick and Easy Comfort Foods
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
500
FAT
14g
CARBOHYDRATES
82g
PROTEIN
12g

MAIN INGREDIENTS

  1. 1 russet potato
  2. 1 tsp garlic powder
  3. 2 tbsp maple syrup
  4. 1 tbsp liquid smoke
  5. 8 oz portobello mushrooms
  6. 1 garlic clove
  7. ¼ oz fresh tarragon
  8. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  9. 1 Roma tomato
  10. 4 slices sourdough bread
  11. 2 oz baby arugula
  12. 1 tbsp vegetable oil*
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Roast the garlic pepper fries

Preheat the oven to 425°F. Cut the russet potato into ½ inch thick wedges. Place potato wedges on a baking sheet and toss with 1 tbsp vegetable oil, garlic powder, ½ tsp pepper, and a pinch of salt. Roast the garlic pepper fries until crisp and browned in places, 18 to 20 minutes.

2
Marinate the mushrooms

Add just 1 tbsp maple syrup to a large bowl. Add liquid smoke, and a pinch of salt and pepper, and whisk. Thinly slice portobello mushrooms into ¼ inch thick pieces. Add sliced mushrooms to the bowl, gently toss to coat, and set aside.

3
Prepare the herb mayo

Peel and mince the garlic. Pick and roughly chop the tarragon leaves. Add minced garlic, chopped tarragon, Vegenaise, and a pinch of salt to a small bowl, and stir. Thinly slice the Roma tomato.

4
Sear the mushrooms

Heat a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Add marinated portobello mushrooms and remaining marinade, and cook until caramelized and fragrant, 2 to 3 minutes per side.

5
Serve

Toast the sourdough bread. Spread herb mayo on each piece of sourdough. Top with sliced Roma tomato, portobello mushrooms, and baby arugula. Cut the portobello mushroom BLT in half and divide between plates. Serve with garlic pepper fries. Bon appétit!