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I don't think this recipe needs much of an introduction..., it speaks for itself, really.

I mean- smokey, maple-y marinated mushrooms, layered with avocado, tomato & lettuce, between two slices of toasted bread slathered in mayo and you've got yourself a dream team.

And it will take you to the Sandwich Championship.


Serves 2


Mushroom Bacon:

2 Portobello mushrooms

1/4 cup grapeseed or avocado oil

1/4 cup tamari or soy sauce

2 tbsp maple syrup

1 tsp smoked paprika

1 1/2 liquid smoke

black pepper and salt

To serve:

4 slices of toasted bread





To prep the mushrooms, remove the stems and carefully peel of the thin layer of brown skin around the cap. Then in a plastic bag or large wide bowl, combine the mushrooms, grapeseed oil, tamari, maple syrup, smoked paprika, liquid smoke, black pepper and salt. Mix well and occasionally for 30 minutes, up to overnight, covered in the fridge.

Then pre-heat the oven to 350f.

Lay out the mushroom caps on a baking sheet and roast in the oven for 10-12 minutes.

Build your sandwich: spread mayo on the toasted bread, layer up romaine lettuce, tomatoes, sliced avocado and the portobello mushroom "bacon." Slice in half and dig in!

xo C

If you like my recipes, be sure to pre-order my upcoming cookbook!

Vegan Buddha Bowls

(send the screen shot in a DM on instagram @caraskitchen or email for a bonus recipe eBook)

Below are the retailers offering pre-orders:


Barnes & Noble



Book Depository

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