Smoky Portobello Breakfast Sandwiches with Cashew Cream Cheese
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
These juicy portobello breakfast sandwiches are made with smoky roasted portobello caps smothered in vegan scallion cashew cream cheese.
Course:
Breakfast
Cuisine:
American
Servings: 2
Ingredients
- 2 large portobello caps
- 2 tbsp. apple cider vinegar
- 1 tbsp. maple syrup
- 1 tbsp. soy sauce
- ½ tbsp. olive oil
- ¾ tsp. liquid smoke
- ½ batch vegan cashew cream cheese could sub commercial vegan cream cheese
- 2 scallions
- 2 bagels sliced or English muffins, split, toasted
- ¼ cup fresh arugula or baby spinach
Instructions
-
Clean portobellos. Remove stems and scrape out gills with a spoon.
-
Whisk together apple cider vinegar, maple syrup, soy sauce, olive oil and liquid smoke. Place portobello caps in container with smoke marinade and toss to coat or gently spoon marinade over caps. Marinate at least 30 minutes at room temperature, or overnight in the refrigerator.
-
Preheat oven to 400º. Place portobello caps on baking sheet and bake until tender, 10 minutes on each side, spooning a bit of extra marinade over caps about half way through cooking. Reserve any remaining marinade.
-
Stir cream cheese and scallions together in a small bowl and slather on both halves of bagels or muffins.
-
Slather each half of bagels or muffins with cream cheese. Stuff each with a portobello cap topped with arugula or spinach. Drizzle greens with a bit of reserved marinade.
Recipe Notes
Prep time does not include marinating.
Check the ingredients on your English muffins - lots of popular brands aren't vegan. For vegan muffins, try Trader Joe's.
Obviously, as portobello caps are pretty big, you're not going to be able to submerge them in the marinade. Don't worry about that. If you have a chance, spoon a bit of the liquid over top of them from time to time, or marinade in a sealed container and give a gentle shake.