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Charred Vegan Portobello “Steak” Breakfast Sandwich

by Livestrong_Recipes  |  Mar 29, 2016

Charred Vegan Portobello “Steak” Breakfast Sandwich
Photo Credit: Jackie Newgent, RDN
  1. PREP
  2. 15 m
  • COOK
  • 10 m
  • TOTAL
  • 25 m

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.

INGREDIENTS

SERVES 1

  • 1 Whole Wheat English Muffins
  • 1 oz Cashew Cheese
  • 1 Portabella Mushroom Caps
  • 1 1/2 tsp extra-virgin olive oil
  • 1/4 tsp ground black pepper
  • 1/8 tsp paprika
  • 1/8 tsp chili powder
  • 1/8 tsp sea salt
  • 1 medium red onion
  • 1/2 cup Baby Spinach & Arugula Blend, Fresh
  • 1/2 tsp Pure Lemon Juice

DIRECTIONS

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.