1 large portobello mushroom cap, cleaned and sliced
1/4 cup all-purpose flour
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper, to taste
1 tbsp olive oil
2 tbsp vegan mayonnaise
1 tbsp balsamic vinegar
1 tsp Italian seasoning
1 large crusty baguette
1 cup baby arugula
1/4 cup sun-dried tomatoes, chopped
1/4 cup Kalamata olives, chopped
In a small bowl, mix together the flour, garlic powder, onion powder, salt, and pepper.
Heat the olive oil in a large skillet over medium heat.
Dredge the mushroom slices in the flour mixture and place them in the skillet.
Cook the mushrooms for about 5 minutes on each side, or until they are tender and golden brown.
In a small bowl, whisk together the vegan mayonnaise, balsamic vinegar, and Italian seasoning.
Cut the baguette into sandwich-sized pieces and slice them in half lengthwise.
Spread the mayo mixture onto each piece of bread.
Layer the baby arugula, sun-dried tomatoes, and Kalamata olives on the bottom half of the baguette.
Top with the cooked mushrooms and the other half of the baguette.
Slice the sandwich into individual servings and serve immediately. Enjoy your delicious vegan Italian mushroom sandwich!