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Portobello "BLT's" Recipe

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This recipe for Portobello "BLT's", by , is from Nauvoo Nibbles, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cole Pezley


Portobello Mushroom Bacon:
4 large, thinly sliced portobello mushrooms
2-3 tsp liquid smoke
2 tbsp liquid aminos or soy sauce
1 tbsp maple syrup
1 tbsp molasses (or more maple syrup, molasses adds darker notes)
1/4 tsp onion powder
1/4 tsp salt (or to taste)
1/8 tsp chili powder (or 1/4 tsp for more spice)
1/8 tsp garlic powder

Whipped Mayo:
3 tbsp vegan mayo
1 tsp dry mustard powder

1 thinly sliced tomato
1 avocado
Sliced red onion

8 slices sourdough bread

Mix all of the ingredients for the portobello mushroom bacon except for the mushrooms. Stir well and set aside.

Heat small amount of oil in a cast iron pan. Add mushrooms and heat until they release their juices.

Add the sauce and continue cooking until sauce and juice has evaporated.

While the mushrooms are browning, mix your mayo and set aside.

Spread the mayo on each slice of bread. Add mushrooms, red onion slices, lettuce, tomato and avocado.

Wipe clean and reheat cast iron skillet or griddle. Spread butter on the outside of the bread and grill on hot pan until toasted.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30-45 minutes




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