Portobello “Bacon,” Lettuce, and Tomato Sandwiches

Name: Portobello “Bacon,” Lettuce, and Tomato Sandwiches
Ingredients: 1¼ to 1½ pounds portobello mushroom caps (about 4 extra-large); ⅓ cup extra-virgin olive oil; 3 tablespoons maple syrup; 3 tablespoons tamari or soy sauce; 3 tablespoons tamari or soy sauce; 2 teaspoons hot sauce; 1½ teaspoons liquid smoke; ½ teaspoon fine sea salt; ½ teaspoon garlic powder; 12 slices sourdough bread, toasted; Mayonnaise; 6 leaves Bibb, Romaine, or other lettuce; 6 leaves Bibb, Romaine, or other lettuce; 6 leaves Bibb, Romaine, or other lettuce; 2 large tomatoes, sliced

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Mushrooms

By Julia Rutland

Published 2021

About

This sandwich offers a savory, smoky twist on the traditional, with hearty roasted mushrooms standing in for the usual bacon.

Ingredients

1¼ to 1½ pounds portobello mushroom caps (about 4 extra-large)
⅓ cup extra-virgin olive oil
3

Sandwich
Gluten-free
Vegan

Method

Preheat oven to 375°. Line two rimmed baking sheets with parchment or nonstick aluminum foil.

Wipe mushrooms; clean and remove stems. Scoop away dark-brown gills underneath cap with a spoon and discard. Slice mushrooms about ⅛- to ¼-inch thick.

Spread mushrooms in a sin