I had one portobello mushroom cap left, and came across this beauty. If you don't like #mushrooms, I still think you might like this one. The smoky flavor is on point, and portobello caps have a really great meaty texture.
What I changed:
Replaced soy sauce with coconut aminos
Used jalapeno cream cheese, which unvegans this, but I was in the mood
Left out a lot of the garnishes (pretty lazy morning)
Source: Connoisseurus Veg | Makes: 1 sandwich | Time: 25 min + overnight marinating
Ingredients 1 large portobello mushroom cap
1 tbsp apple cider vinegar
1/2 tbsp maple syrup
1/2 tbsp coconut aminos
1/2 tbsp EVO
Bagel, to serve
Jalapeno cream cheese, to serve
Mixed greens, to serve
Instructions
Put the mushroom cap in a container. Whisk together vinegar, syrup, aminos, and EVO. Pour the mixture over the mushroom and let it marinate in the fridge overnight.
In the morning, preheat your oven to 400F. Cook 10 minutes on each side. Pour marinade over the mushroom, after you flip it after the first 10 minutes.
Put the mushroom on a toasted bagel with cream cheese. Top with greens. Enjoy!