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Charred Vegan Portobello “Steak” Breakfast Sandwich

Charred Vegan Portobello “Steak” Breakfast Sandwich
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Prep Time: 15 min Serves: 1
Cooking Time: 10 min Yield: 1 sandwich
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In between a toasted whole-grain English muffin you’ll enjoy creamy vegan cashew cheese, crisp red onion, lemony-dressed baby arugula and a pan-charred portobello mushroom cap. Recipe + image courtesy of Jackie Newgent, RDN.



1. Split then toast the English muffin halves. Spread the vegan cheese (such as Treeline Tree Nut Scallion French-Style Soft Cheese) onto the cut side of each toasted half. Set aside. (Hint: For non-vegans, soft goat cheese is a delicious alternative to cashew cheese.)
2. Brush both sides of the mushroom cap with 1 teaspoon of the oil using a small silicone brush. Then sprinkle the gill side with the pepper, paprika, chili powder, and salt.
3. Heat a nonstick (PFOA-free) skillet over medium-high. Cook the mushroom cap, gill side up, covered, for 3 minutes. Cook the mushroom cap gill side down, covered, until fully cooked and charred as desired, about 4 minutes more. Place gill side up on the bottom muffin half. Top with the onion.
4. In a small bowl, toss the arugula with the lemon juice and remaining 1/2 teaspoon oil. Add to the English muffin, and serve as a sandwich.


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