Barbecue Portobello Sandwiches

By devogirl

These sandwiches, which are incredibly easy to make, satisfies my occasional cravings for ‘cue and is packed with protein-rich, disease-fighting, mushroom power. If you’re having people over who aren’t used to plant-based eating, this is a great option to show them that meat-free nutrient-dense meals can be incredibly tasty and satisfying.

China Study
WFPB

Ingredients

• 1 cup fat-free barbecue sauce
• 3 large portobello mushrooms, stems and gills removed, chopped
• 1 chipotle chili in adobo sauce, minced
• 1 onion, chopped
• 6 whole-wheat buns
• TIP Try topping with coleslaw, tomatoes, sliced onions, and lettuce. (Shredded cabbage tossed with rice vinegar and lime juice makes a delicious stand in for coleslaw.) Or try topping with sauerkraut and mustard.

Preparation

Step 1

1. Place the barbecue sauce in a bowl. Add the minced chipotle and mix well Set aside.
2. Place the onions and mushrooms in a large nonstick saute pan. Cook over medium- high heat for about 10 minutes, stirring almost constantly with a spatula to keep die vegetables from sticking to the pan. The onions and mushrooms will cake on a golden brown color.
3. Pour the barbecue sauce over the onions and mushrooms and mix well. Decrease heat to low and cook gently, stirring occasionally, for 10 minutes.
4. Split the buns and warm them, then ladle the barbecue mixture over the buns.
5. Top with your choice of garnishes. Serve open face or close up the buns and eat the sandwiches with your hands.