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  • Prep-time: / Ready In:
  • Makes 4

Sink your teeth into meaty portobello mushrooms that have been roasted in garlicky soy sauce. Sweet bell peppers, tender onions, and a savory bean spread add rich flavor to these hearty open-face sandwiches, which are best eaten with a knife and fork. Sprinkle everything with fresh chives for added herby goodness!

Tip: To make this tasty recipe gluten-free, make sure to buy certified gluten-free bread for your sandwiches.

Shredded Portobello Mushroom Sandwiches with peppers and onions on a gray slate serving board

Ingredients

  • 4 whole portobello mushrooms (5-inch diameter), stems and gills removed
  • 1 tablespoon no-salt-added vegetable broth
  • 1 tablespoon reduced-sodium soy sauce
  • 2 cloves garlic, minced
  • 2 medium bell peppers, any color, halved
  • 1 medium sweet onion, sliced ½-inch thick
  • 2 tablespoons brown rice vinegar
  • 1½ 15-oz. cans cannellini beans, rinsed and drained (2¼ cups)
  • 3 to 4 tablespoons unsweetened, unflavored plant-based milk
  • ¼ cup nutritional yeast
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 4 slices crusty whole grain bread, toasted
  • Freshly ground black pepper, to taste

Instructions

  1. Preheat oven to 400°F. Line an extra-large rimmed baking sheet with parchment paper. Place mushrooms on baking sheet, stem side up. In a bowl stir together broth, soy sauce, and garlic. Brush over mushrooms. Arrange bell peppers and onion on baking sheet with mushrooms. Brush with 1 tablespoon of the vinegar. Roast 15 minutes; turn mushrooms over. Roast about 15 minutes more or until vegetables are tender and lightly browned.
  2. Meanwhile, in a food processor combine beans, milk, nutritional yeast, and the remaining 1 tablespoon vinegar. Process until smooth. Transfer to a bowl; stir in the 2 tablespoons chives.
  3. Cut mushrooms and bell peppers into strips. Separate onion into rings. Spread bean mixture on toast. Top with vegetables. Sprinkle with black pepper and additional chives.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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