Vegan Portabello Mushroom Sandwich

PREP IT:

1 pack vegan mozzarella cheese, or brand of choice

Miyoko mozzarella cheese, sliced like small thick pieces of bacon 

Grated vegan mozzarella works too

3-4 large portobello mushroom caps,  wiped with a wet paper towel, gills removed

       Seasoned*

*1 teaspoonful onion powder

1 teaspoonful garlic powder

1 teaspoonful smoked paprika 

1/2 teaspoonful sea salt 

1 small onion, sliced

2 small red peppers- sliced OR ¾ cup jarred

1 large french roll or bread of choice- cut open

Vegan pesto ***infusing options 

Mix 2 tablespoons of canna-oil with at least ½ cup pesto

Olive, coconut oil or vegan butter

Coconut aminos

MAKE IT:

1. Gather the ingredients. Review and complete the PREP IT steps. Preheat oven to 350

Degrees or prepare the toaster oven. 

2. Heat a pan over medium-high heat. Add sliced onion and cook until translucent, or about 3-5 minutes. Remove and set to the side, covered.

3.  Add seasoned portobello caps to the pan. Cook mushrooms on one side for 3 min and then flip and cook the other side. 
4. Reduce heat to medium-low. Add 1 tablespoon of coconut aminos to start and coat mushrooms in the sauce. Add a few drops more if desired. Turn heat down low and cover the mushrooms, cooking for 5-7 minutes. Mushrooms will reduce slightly in size.

5. While the mushrooms are simmering, move on to the bread. Lightly brush or drizzle a light layer of olive oil, coconut oil or vegan butter on the open face of the bread. 

***For infused sandwich options:

Separate ¼ cup pesto for infusion

Warm canna oil slightly, in a double boiling method

Add 2 tablespoons of canna oil to the separated pesto and stir

Brush a 1-2 teaspoons of pesto onto bread and spread 

Label infused pesto to avoid unintended consumption

6. Spread non-infused pesto onto the rest of the bread. Place the bread on a lined baking sheet, separate from infused pesto bread.

7. Remove mushrooms from heat and store to the side, covered. 

8. Add sliced peppers to the pan and saute for 3-5 minutes (more time equals softer peppers) OR add canned peppers to the pan and heat over medium heat for 5 minutes, stir occasionally. Then remove from heat

9. Add 1-2 pieces of, or sprinkle, vegan mozzarella  on each (or every other piece) of bread. Place the baking sheet in the oven and bake for 3-5 minutes. Be sure to obviously separate infused from non-infused pans.

10. Take the baking sheet out of the oven and let it cool for 1-2 minutes. Cheese will not be melted but will be hot so allow to cool 2 or 3 minutes before adding mushrooms, peppers and sauteed onions to the sandwich. 

11. Serve fresh or at room temperature!

(They taste pretty good cold too!)