Plant-Based BLT with Sticky Balsamic Mushrooms by @deliciouslyella

25 min

2 servings

🍄

450 g

Portobello mushrooms

🥖

160 g

Sourdough bread

🍅

180 g

Vine tomatoes

🧅

35 g

Red onions

🥕

40 g

Lettuce leaves

🫒

15 ml

Olive oil

🧂

0.75 g

Sea salt

🧆

15 g

Hummus

🌰

30 g

Cashew cream

🍇

38 ml

Balsamic vinegar

🍁

5 ml

Maple syrup

🧄

3 g

Garlic

  1. Slice
    • Portobello mushrooms
    • Vine tomato
    • Red onion

    Slice the Portobello mushrooms, vine tomato, and red onion. Crush the garlic.

  2. Toast
    • Sourdough bread

    Toast all 4 slices of sourdough bread until crisp and golden.

  3. Heat
    • Olive oil
    • Sea salt

    Heat 1 teaspoon olive oil with the sea salt in the large frying pan over medium heat.

  4. Add
    • Portobello mushrooms

    Add the sliced Portobello mushrooms in an even layer. Cook for 3–4 minutes.

  5. Cook
    • Portobello mushrooms

    Turn the mushrooms over. Cook for another 3–4 minutes until golden.

  6. Stir
    • Balsamic vinegar
    • Maple syrup
    • Garlic

    Stir together balsamic vinegar, maple syrup, crushed garlic, and 1 teaspoon olive oil in the small bowl.

  7. Pour
    • Portobello mushrooms
    • Balsamic vinegar
    • Maple syrup

    Increase the heat slightly and pour the balsamic glaze over the mushrooms. Cook for 1 minute until reduced, thick, and coating the mushrooms.

  8. Spread
    • Sourdough bread
    • Cashew cream

    Spread 1 heaped tablespoon cashew cream over each of 2 toasted sourdough slices.

  9. Divide
    • Portobello mushrooms
    • Vine tomato
    • Red onion

    Divide the glazed mushrooms between the two prepared slices. Layer each sandwich with tomato, red onion, and 2 lettuce leaves.

  10. Drizzle
    • Maple syrup
    • Sourdough bread

    Drizzle extra maple syrup over the fillings if desired. Top with the remaining toasted sourdough slices and serve immediately.

Plant-Based BLT with Sticky Balsamic Mushrooms by @deliciouslyella

25 min

2 servings

🍄

450 g

Portobello mushrooms

🥖

160 g

Sourdough bread

🍅

180 g

Vine tomatoes

🧅

35 g

Red onions

🥕

40 g

Lettuce leaves

🫒

15 ml

Olive oil

🧂

0.75 g

Sea salt

🧆

15 g

Hummus

🌰

30 g

Cashew cream

🍇

38 ml

Balsamic vinegar

🍁

5 ml

Maple syrup

🧄

3 g

Garlic

Preparation Steps

  1. Step 1/10

    Slice the Portobello mushrooms, vine tomato, and red onion. Crush the garlic.

    🍄Portobello mushrooms
    🍅Vine tomato
    🧅Red onion
    🧄Garlic
    🔪Chef's knife
    🪵Cutting board

  2. Step 2/10

    Toast all 4 slices of sourdough bread until crisp and golden.

    🥖Sourdough bread

  3. Step 3/10

    Heat 1 teaspoon olive oil with the sea salt in the large frying pan over medium heat.

    🫒Olive oil
    🧂Sea salt
    🍳Large frying pan
    🥄Measuring spoons

  4. Step 4/10

    Add the sliced Portobello mushrooms in an even layer. Cook for 3–4 minutes.

    🍄Portobello mushrooms
    🍳Large frying pan
    🥄Spatula

  5. Step 5/10

    Turn the mushrooms over. Cook for another 3–4 minutes until golden.

    🍄Portobello mushrooms
    🍳Large frying pan
    🥄Spatula

  6. Step 6/10

    Stir together balsamic vinegar, maple syrup, crushed garlic, and 1 teaspoon olive oil in the small bowl.

    🍇Balsamic vinegar
    🍁Maple syrup
    🧄Garlic
    🫒Olive oil
    🥣Small bowl
    🥄Spoon
    🥄Measuring spoons

  7. Step 7/10

    Increase the heat slightly and pour the balsamic glaze over the mushrooms. Cook for 1 minute until reduced, thick, and coating the mushrooms.

    🍄Portobello mushrooms
    🍇Balsamic vinegar
    🍁Maple syrup
    🧄Garlic
    🫒Olive oil
    🍳Large frying pan
    🥄Spatula

  8. Step 8/10

    Spread 1 heaped tablespoon cashew cream over each of 2 toasted sourdough slices.

    🥖Sourdough bread
    🌰Cashew cream
    🥄Spoon

  9. Step 9/10

    Divide the glazed mushrooms between the two prepared slices. Layer each sandwich with tomato, red onion, and 2 lettuce leaves.

    🍄Portobello mushrooms
    🍅Vine tomato
    🧅Red onion
    🥬Lettuce

  10. Step 10/10

    Drizzle extra maple syrup over the fillings if desired. Top with the remaining toasted sourdough slices and serve immediately.

    🍁Maple syrup
    🥖Sourdough bread
    🥄Spoon

Composition

Ingredients

Types

Mushrooms, Vegetables, Bakery, Grains, Oils, Plant-based, Seasonings, Legumes, Spreads, Plant-based creams, Nuts, Vinegars, Condiments, Sweeteners, Aromatics

Ingredients

Portobello mushrooms, Sourdough bread, Vine tomatoes, Red onions, Lettuce leaves, Olive oil, Sea salt, Hummus, Cashew cream, Balsamic vinegar, Maple syrup, Garlic

Notes

Portobello mushrooms (large, sliced), Sourdough bread (good-quality, toasted), Vine tomatoes (large, sliced), Red onions (small, very thinly sliced), Olive oil (a drizzle, for frying, for the glaze), Sea salt (a pinch), Cashew cream (heaped, used in method to spread on toast though not listed among ingredients), Balsamic vinegar (thick), Maple syrup (plus extra to serve), Garlic (crushed)

Allergens

Gluten, Sesame, Tree nuts, Sulfites

Dietetics

Dietary regimen

Vegetarian, Plant-based, Egg-free, Pescatarian

Calories

355 kcal

Macro nutrients

Protein: 11g, Carbohydrates: 53g, Dietary fiber: 8g, Total fat: 13g, Saturated fat: 2g, Sugars: 10g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 4mg, Potassium: 710mg, Sodium: 490mg

Vitamins

Vitamin C: 20mg, Vitamin K: 40mcg, Folate: 80mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Large frying pan, Small bowl, Spatula, Chef's knife, Cutting board, Measuring spoons, Spoon

Appliances

Stove, Toaster

Type

Type

Type Of Dish

Main Course, Sauce

Occasions

Lunch, Weekday meal, Picnic, Casual dinner

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Crisp, Juicy, Creamy, Sticky, Tender, Toasted

Flavors

Smoky, Sweet, Tangy, Savory, Earthy, Fresh, Umami

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Serve immediately for best texture), fridge : 2 days (Store the cooked balsamic mushrooms separately in an airtight container,Reassemble sandwiches just before serving,Keep bread separate to prevent sogginess), freezer : 1 month (Freeze cooked mushrooms only in an airtight freezer-safe container,Do not freeze assembled sandwiches, lettuce, tomato, or cashew cream)