This Torta de Portobello will give you a taste of a real authentic Mexican sandwich. The portobello mushrooms are well seasoned and marinade, making them super savory and meaty. The pickled jalapeños and all the other fresh vegetables that we get to stack within the torta create the perfect combination and texture.
- 2 large portobello mushrooms
- 2 tablespoon liquid aminos or soy sauce (low sodium)
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 tbsp avocado oil
- Heavy baking tray (yes, you read that right)
- 2 bolillos or French bread rolls
- 2 tablespoons vegan mayonnaise
- Tomato, sliced
- 1 avocado, sliced
- Pickled jalapeños
- Onions, sliced
- Vegan cheese (optional)
- Tapatio (not optional;)
- Add liquid aminos/soy sauce, maple syrup, garlic powder, onion powder, and black pepper to a small bowl and whisk together.
- Pour sauce onto the bottom part of the portobello caps and let marinate for at least 30 minutes.
- Meanwhile, wash and prep all your veggies and torta fillings.
- Turn a griddle on medium-high heat and add the oil. Once it’s hot, add the portobello mushrooms to the hot griddle and place a heavy baking tray on top of the mushrooms to flatten them and get really nice grill marks.
- Cook until slightly charred which can take about 3-4 minutes and then flip to the other side. If you want melted cheese, add it after it’s completely cooked. To melt it a bit, cover with a lid for 1-2 minutes. Take mushrooms off the griddle and set them aside.
- Next, slice your bolillo (bread) in half and spread vegan mayonnaise lightly. Place on the griddle for a few minutes on each side until it’s golden.
- Assemble the torta by spreading avocado as the first layer, then adding portobellos, lettuce, tomatoes, pickled jalapeños, onions, and Tapatio! Enjoy 🙂
- Prep Time: 10
- Cook Time: 10
- Category: Mexican
- Method: Stove
- Cuisine: Mexican
- Serving Size: 1 Sandwich
Keywords: vegan torta, vegan mexican torta, torta de portobello, veggie torta