Portobello Mushroom Sandwich

This Portobello Mushroom Sandwich is the BEST! Big, rich and meaty this vegetarian burger will make you a believer of a meatless meal! It can be made in the slow cooker or Instant Pot and it's super easy.

Course Vegetarian

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings sandwiches

Calories 712kcal

Author Deb Clark

Ingredients

2 portobello mushrooms
1 16 oz package pre-sliced mushroom
1 red bell pepper
½ red onion
½ cup bbq sauce - use your favorite
1 teaspoon salt
½ teaspoon pepper
healthy pinch red pepper flakes
Coleslaw
½ head cabbage
2 carrots
½ red onion
½ cup mayonnaise
2 tablespoons cider vinegar
2 tablespoons honey
salt and pepper to taste

Instructions

Clean the portobello mushrooms, remove the stem & fins, place in the slow cooker. Top with the pre-sliced mushrooms.
Slice the bell pepper, remove the seeds and slice into strips. Remove the outer peel from the onion and slice into strips. Place into the slow cooker with the mushrooms.
Season the vegetables with salt, pepper & red pepper flakes, top with bbq sauce. Put the lid on the slow cooker & cook on high for 4 hours or low for 6.
While the meal is cooking, make the cole slow. Thinly slice the cabbage, clean & shred the carrots (I use a box grater.), thinly slice the onions, place in a large bowl.
Mix the coleslaw dressing together - it will be quite thick, but that's how you want it. Mix the dressing with the vegetables, refrigerate until ready to use.
Toast the burger buns.
Assemble and enjoy!

Nutrition