Open-Faced Portobello Sandwich

with Chimmichuri, Caramelized Shallots & Breaded Sweet Potato Fries

Moderate | 30 min

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Served open-faced, this plant-powered recipe is inspired by one of our All-Star Fresh Prep beef sandwiches! We've turned it plant-based with steak-spice seasoned meaty portobello mushrooms piled on to toasted focaccia with cilantro and parsley green sauce and a touch of tangy red wine vinegar. Breadcrumb-dusted sweet potato fries are the perfect side for this elevated steak-less sandwich, served with a side of chimichurri aioli for dipping.
Contains: Barley, Mustard, Oats, Rye, Sesame, Soy, Sulphites, Wheat

May Contain: Egg, Fish, Milk, Peanuts, Shellfish, Tree Nuts, other sources of Gluten

What We'll Send

Portobello Mushroom
Vegan Mayonnaise
Focaccia Sandwich Bun
Spring Mix
Parsley
Garlic
Red Wine Vinegar
Baby Orange Sweet Potato
Breadcrumbs
Cilantro
Red Onion Sliced
Spice Blend
Onion Powder, Granulated Garlic, Coriander, Oregano, Coarse Black Pepper, Smoked Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 809
Fat 42g
Protein 16g
Carbohydrates 93g

Cooking Directions

0

Tip: Chop your herbs very finely for the chimichurri!

1

Cook Sweet Potatoes

  • Turn oven on to 425°F.
  • Wash sweet potato and cut into ½ inch thick fries.
  • Line a baking sheet with foil.
  • Toss sweet potato in medium bowl with breadcrumbs and 1 tbsp. olive oil.
  • Season to taste with salt and pepper.
  • Spread sweet potato in a single layer on baking sheet and cook for 20–25 minutes until tender with golden edges.
2

Cook Portobellos

  • Wash portobello mushrooms, remove stem, and scrape gills out with the tip of a spoon.
  • Slice into ½ inch thick slices.
  • Heat 1 tbsp. olive oil in a large skillet over medium-high heat.
  • Add portobellos to skillet and season to taste with spice blend and salt. Toss gently to coat.
  • Cook for 6–8 minutes until tender, then set aside on a plate, covering with foil to keep warm.
3

Prepare Chimichurri

  • Wash and dry cilantro and parsley.
  • Pick and finely chop cilantro and parsley leaves.
  • In a small mixing bowl, combine 1 tbsp. olive oil, cilantro, parsley, and season to taste with half of the garlic and red wine vinegar.
  • Season to taste with salt and pepper.
4

Caramelize Shallots

  • Peel and slice shallot into ⅛ inch slices.
  • Once portobellos are out of the skillet, add shallots to skillet and cook for 6–8 minutes on medium heat until soft and browned. Add 1 tbsp. of oil if skillet is too dry.
  • Add remaining garlic and cook for 30 seconds until fragrant.
  • Season to taste with salt.
  • Turn heat to low until ready to serve.
5

Toast Foccacia

  • Cut Foccacia in half.
  • Place in the oven on the top rack, insides facing up.
  • Bake for 3–4 minutes or until edges are golden brown.
  • Monitor closely to prevent burning.
6

Assemble + Serve

  • Spread half of the vegan mayonnaise onto the insides of the Foccacia.
  • Add shallots, spring mix, and portobello onto Foccacia.
  • Spoon half of the chimichurri on top of portobellos.
  • Add remaining vegan mayonnaise into remaining chimichurri and stir to combine.
  • Divide sweet potato fries onto serving plates with a dollop of chimichurri mayo.
  • Enjoy!

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