Vegan Grilled Portobello Mushroom Sandwich with Spicy Mayonnaise

This is a hearty sandwich that is full of rich flavors and textures. Makes 2 sandwiches.  

  • 1 cup vegan mayonnaise
  •  2 teaspoons chipotle chili powder or adobe powder
  • 1 large Portobello mushroom 
  • Olive oil
  •   Salt and pepper 
  •   Sliced tomatoes  
  •   Romaine lettuce
  •   Red onion, thinly sliced
  •   2 sourdough baguettes, toasted

Mix mayonnaise and chili powder together and let chill for a couple of minutes before using. Store in refrigerator for later use.

Remove stem from mushroom, scrape out the gills and wipe down with a damp cloth or paper towel. Brush both sides with olive oil and salt and pepper. Broil mushroom 3”-4” from heat for about 4 minutes on each side. They can also be grilled or seared in a skillet. Remove mushroom when browned and slice into ½” strips. Split toasted baguettes down the center, lengthwise. Spread on spicy mayonnaise on both baguette halves. On one half, layer mushrooms, sliced tomatoes, lettuce, onion slices and added salt and pepper. Close sandwich with other half and serve.

Spicy Mayonnaise  

  • 1 cup vegan mayonnaise
  •  2 teaspoons of chipotle chile powder or adobe powder

Mix together and chill for 10 minutes before serving. Store leftovers in refrigerator.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.