Sizzlin’ Shroomwich
Gluten-Free, Vegan, Serves 4
For the BBQ Mushrooms:
- 16 oz (450g) portobello mushrooms, sliced
- 1/2 cup BBQ sauce
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Apple Cabbage Slaw:
- 2 cups shredded red cabbage
- 1 large apple, julienned
- 2 tablespoons vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon of maple syrup
- Salt and pepper to taste
For Serving:
- 8 slices of gluten-free bread or buns
- Optional: fresh cilantro or parsley for garnish
Directions:
Heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook until they soften, about 5 minutes. Pour the BBQ sauce over the mushrooms and stir well to coat. Cook for another 5-7 minutes or until the mushrooms are tender and the sauce has thickened. Season with salt and pepper to taste. In a mixing bowl, combine the shredded red cabbage and julienned apple. Whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a separate small bowl. Pour the dressing over the cabbage and apple mixture and toss until well combined. Adjust seasoning to taste. Toast the gluten-free bread slices or buns if desired. Divide the BBQ mushrooms evenly among four slices of bread or buns. Top each sandwich with a generous portion of the apple cabbage slaw. Place the remaining slices of bread or buns on top to form sandwiches.
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