Portobello Mushroom Sandwiches with Pickled Vegetables

Name: Portobello Mushroom Sandwiches with Pickled Vegetables
Yield: Makes 2 Sandwiches
Ingredients: canola-oil mayonnaise, 2 tbsp; portobello mushroom caps, 2 large (about 4 inches/10 cm in diameter); fresh cilantro, 2 Tbsp minced; crusty whole-grain rolls, 2, split and toasted; carrot, 1, peeled and cut into thin matchsticks; English cucumber, ¼ cup (1¼ oz/37 g) thinly sliced; sweet onion such as Vidalia or Walla Walla, 4 thin slices; rice vinegar, ¼ cup (2 fl oz/60 ml); olive oil, 1 tbsp; low-sodium soy sauce, 2 tbsp

Preparation info

Makes
2
Sandwiches

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This hearty vegetarian sandwich hints at the flavors of a Vietnamese bahn mí. The vegetables get a quick vinegar bath as the mushroom caps roast. For a little spice, add some fresh jalapeño chile slices to the pickled vegetable mixture.

Ingredients

carrot, 1, peeled and cut into thin matchsticks
English cucumber, ¼ cup (1¼

Lunch
Main course
Burger
Vegetarian

Method

Preheat oven to 400°F (200°C).
Put carrot, cucumber, and onion slices in a bowl. Add vinegar and stir to mix and coat well. Set aside.
In a small bowl, stir together soy sauce and olive oil. Brush mushroom caps with soy-sauce mixture on all s