Portobello Vegan Po’ Boy

Instructions

1. Marinate the Portobellos: Remove the stems from the portobello mushrooms and scrape out the gills if desired. In a shallow dish, whisk together the tamari, lemon juice, avocado oil, smoked paprika, granulated garlic, granulated onion, and black pepper. Add the mushroom caps and marinate for 15–20 minutes (overnight for best flavor)4 portobello caps, 2 tbsp tamari, 1 tbsp lemon juice, 1 tbsp avocado oil, 1 tsp smoked paprika, ½ tsp garlic, ½ tsp onion, ¼ tsp black pepper
2. Roast the Mushrooms: Preheat the oven to 425°F. Place the marinated portobellos on a baking sheet and roast for 10–12 minutes, just until they begin to soften and release some moisture.marinated portobellos
3. Cool and Dry: Let the roasted portobellos cool slightly, then pat them very dry with paper towels.roasted portobellos
4. Prepare the Coating: Place the Seasoned Country Flour in one shallow dish. In a second dish, whisk together the soy milk and Dijon mustard. Place the fine polenta in a third dish.¾ cup Seasoned Country Flour, ½ cup soy milk, 1 tsp Dijon, ¾ cup polenta
5. Bread the Portobellos: Dredge each portobello cap in the Seasoned Country Flour, dip into the soy milk mixture, then press into the polenta until evenly coated.prepared portobellos, prepared coating
6. Fry Until Crisp: Heat ½ inch of oil in a large skillet over medium-high heat. Fry the breaded portobellos for 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack.breaded portobellos, oil for frying
7. Toast the Rolls: Split the rolls and toast them lightly until warm and slightly crisp on the cut sides.4 rolls
8. Serve: Close the sandwiches and serve immediately while the portobellos are hot and crisp.