Name: Portobello Banh Mi
Ingredients: 8 oz Portobello mushrooms (4-5 inches across) (cleaned, stems removed); 1/4 tsp olive oil; 1/8 tsp kosher salt; 2 ea 7-inch baguette pieces (sliced in half, toasted if desired); Sriracha-Scallion Mayonnaise (recipe follows); 8 slices English (seedless) cucumber; 2 Tbsp fresh cilantro leaves; 1/2 oz fresh jalapeño chili pepper (seeded and sliced thin); Pickled Carrot and Daikon (recipe follows); 3 Tbsp mayonnaise; 1 1/2 tsp sriracha chili sauce; 1/2 Tbsp green onions (scallions) (trimmed and sliced thin); 1 tsp fresh lime juice; 1 pinch ground black pepper; 1 1/8 tsp white vinegar; 1/4 tsp granulated sugar; 1/2 oz fresh daikon radish (peeled and cut into thin julienne strips 2" x 1/8" x 1/8"); 1/2 oz fresh carrots peeled and shredded 1/8"

Portobello Banh Mi

This vegetarian twist on a traditional Vietnamese sandwich features tender, roasted Portobello mushrooms, pickled veggies, jalapeños, cucumber, and cilantro on a baguette spread with spicy Sriracha mayonnaise.

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Servings sandwiches

Ingredients

8 oz Portobello mushrooms (4-5 inches across) cleaned, stems removed
1/4 tsp olive oil
1/8 tsp kosher salt
2 ea 7-inch baguette pieces sliced in half, toasted if desired
Sriracha-Scallion Mayonnaise recipe follows
8 slices English (seedless) cucumber
2 Tbsp fresh cilantro leaves
1/2 oz fresh jalapeño chili pepper seeded and sliced thin
Pickled Carrot and Daikon recipe follows

Sriracha Mayonnaise

3 Tbsp mayonnaise
1 1/2 tsp sriracha chili sauce
1/2 Tbsp green onions (scallions) trimmed and sliced thin
1 tsp fresh lime juice
1 pinch ground black pepper

Pickled Carrot and Daikon

1 1/8 tsp white vinegar
1/4 tsp granulated sugar
1/2 oz fresh daikon radish peeled and cut into thin julienne strips 2" x 1/8" x 1/8"
1/2 oz fresh carrots peeled and shredded 1/8"

Instructions

Preheat oven to 325 F. Toss mushroom slices with oil and salt. Place on sheet pan in a single layer.
Bake 20 minutes. Turn mushrooms over. Bake until tender, 20 to 25 minutes more. Cool. Slice 1/4".
For each sandwich, spread half of Sriracha Mayonnaise on bottom half of each baguette. Layer each with 4 slices cucumber, half of cilantro, 4 slices jalapeno, half of roasted Portobello mushrooms, and half of Pickled Carrot and Daikon.
Add tops of each baguette half, press lightly, and cut diagonally in half. Serve.

Sriracha Mayonnaise

Combine all ingredients. Whisk until well blended

Pickled Carrot and Daikon

Whisk vinegar and sugar until well blended. Add daikon and carrot. Toss to coat. Let stand 2 hours or overnight. Drain.

Nutrition

Calories: 610kcalCarbohydrates: 88gProtein: 16gFat: 22gSaturated Fat: 3.5gCholesterol: 10mgSodium: 1320mgFiber: 5gSugar: 5g

Course Sandwiches

Keyword vegetarian

Note: Since everyone’s health history and nutritional needs are so different, please make sure that you talk with your doctor and a registered dietitian to get advice about the diet and exercise plan that‘s right for you.

Portobello Banh Mi