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Portobello “Bacon” BLT

Marinated portobello mushrooms sub in for bacon in this utterly satisfying plant based BLT sandwich.

Servings: 2

These days, serving food is all about inclusion: For example, making simple substitutions that allow non-meat eaters to enjoy a classic BLT. In this dish, portobello mushrooms are marinated and roasted to take on a savory, umami flavor that appeals to everyone. Goat cheese adds a complementary tanginess.


4 Tbsp. clover honey, divided

2 Tbsp. extra-virgin olive oil, divided

Juice of 1 lemon, divided

1 Tbsp. California-style garlic pepper

½ Tbsp. kosher salt

1 tsp. ground cayenne pepper

2 portobello mushrooms, cut into 1/8-inch slices

2 Brioche buns

4 oz. goat cheese, softened

1 oz. Thai basil leaves

1 oz. cilantro leaves

1 oz. mint leaves

4 slices tomato


 1. Heat the oven to 400 degrees. In a large bowl, mix together 2 tablespoons of the honey, 1 tablespoon of the olive oil and half the lemon juice plus the garlic pepper, salt and cayenne pepper.

2. Toss the portobello slices in the mixture and set aside for 20 minutes to marinate.

3. Spread out the mushroom slices on a sheet pan lined with parchment paper and roast for 20 minutes.

4. Open the brioche buns and spread the goat cheese on both sides. Toast them in the oven for 2 minutes.

5. In another bowl, mix the remaining honey, oil and lemon juice and toss with the basil, cilantro and mint leaves.

6. To assemble the sandwiches, place the herbs on the bottom bun and lay two tomato slices on top. Drizzle with the remaining honey-lemon oil from the herb bowl and top with the mushroom slices (now “portobello bacon”).

Content provide by, Sysco and Chef Ojan Bagher.