This amazing recipe is inspired by the Portabella Mushroom Sandwiches that my family and I get at the Colorado Renaissance Festival every year.
Although I have been taking my family to the Renaissance Festival for over 20 years, this was my first year going as a vegan. Sadly, I realized that my favorite sandwiches had a non-vegan sauce on them (it contains mayonnaise, and honestly, these sandwiches are just not the same without the sauce!).
So, I decided this would be the perfect opportunity to figure out the recipe once-and-for-all and share it with all of you!
This delicious, easy vegan recipe for Portabella Mushroom Sandwiches makes a great, quick meal that the whole family will enjoy and is a healthy alternative to regular burgers.
Watch the video to see how just how easy it is and to see some incredible footage of the Colorado Renaissance Festival! If you’ve never been there you have to go! It’s a great place to take your friends and family!
Do you have a Renaissance Festival near you? Let me know in the comments below. And tell me what you think of the recipe!
I have created this recipe so there is no oil in the marinade. If you want to make this recipe completely oil-free, I am providing a link to a recipe for an oil-free vegan mayonnaise here.
Looking for more oil-free sandwich recipes that your whole family will enjoy?
Check out my fantastic Vegan Baked Falafel Balls. You will love them!
Portabella Mushroom Sandwiches
These delicious Portabella sandwiches, inspired by the Renaissance Festival, are the perfect plant-based alternative to the standard burger. This is an easy vegan recipe the whole family will love!
- 4 Portabella mushroom caps
- 1/4 cup tamari, soy sauce, or coconut aminos
- 1/4 cup basalmic vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 2 Tbsp vegan mayonnaise
- 1 Tbsp ketchup
- 1 Tbsp mustard (I use stoneground or dijon)
- 1 -2 tsp sriracha sauce (optional)
- 4 hamburger buns
- 1 large tomato sliced
- 4 large lettuce leaves
In a container with a lid large enough to hold all of your mushrooms, mix together the tamari, balsamic vinegar, garlic powder, onion powder, basil, and oregano. Place the whole mushrooms with the stems removed in the marinade, put the lid on, and shake it up to cover the mushrooms. Place in the refrigerator to marinate for at least one hour, or as long as overnight. Give it a shake now and then.
When your mushrooms have marinated, set your oven to 425 degrees F. Place the mushrooms on a lined baking sheet. Drizzle some of the marinade over the top of the mushrooms. Put them on the top shelf of the oven and bake for 10 minutes. Flip the mushrooms over and bake another 5 minutes.
To make the sauce, put the vegan mayo, ketchup, mustard, and sriracha sauce, if using, to a small bowl. Stir until thoroughly combined.
Quickly toast your buns in the heated oven. Spread your sauce on the inside of the buns, add your mushroom, tomato slices, and lettuce. Some nutritional yeast sprinkled on is nice too.
Enjoy with some oven-baked fries on the side.