Vegan Portabello Mushroom Sandwich


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
*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


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

Degrees or prepare the toaster oven. 

  1. 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.
  1.  Add seasoned portobello caps to the pan. Cook mushrooms on one side for 3 min and then flip and cook the other side. 
  2. 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.
  1. 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!)