"Who says a veggie sandwich can’t be filling? This is my go-to veggie sandwich. Simple but hearty and probably my favorite way to use large portobello mushrooms."
Portobello Veggie Sandwich
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A Note from Feedfeed
This Portobello Veggie Sandwich is perfect for lunch or dinner! Made with beefy portobello mushrooms and butternut squash, ciabatta bread is spread with hummus and topped with tomatoes, greens, and cheese and a little hot sauce. You definitely won't miss the meat in this beauty!
Check out our Veggie Sandwich feed for 75+ recipes from the #feedfeed community!
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Serves or Makes: 1
Recipe Card
ingredients
- 1 butternut squash, peeled and sliced
- 2 portobello mushrooms, cleaned and trimmed
- 1 tablespoon black vinegar
- 2 ounces fontina cheese, thinly sliced
- hummus
- slices of tomato
- pickled red onions
- mixed greens
- hot sauce
- ciabatta bread, toasted
Method
Step 1
Preheat oven to 400F.
Step 2
Slice squash in half horizontally. Peel the top half and thinly slice. Reserve the bottom for another use. Transfer to baking sheet and coat generously in olive oil. Season with salt and bake until tender, about 30 minutes. Set aside.
Step 3
Preheat a cast iron on medium heat with 2 tbsp of high heat oil. Place mushrooms top side down and cook for 4-5 minutes. Flip and continue to cook for 4-5 minutes. Season with salt and deglaze with vinegar. Top each mushroom with fontina and cover for 1-2 minutes to melt cheese.
Step 4
To assemble sandwich, spread hummus on both sides of bread. On the top half add the greens and tomato slices (season with salt). On the bottom half add the pickled shallots and alternating mushroom and squash. Top with hot sauce. Combine each half and slice.