Once upon a time, there was a little girl who adored BLTs (bacon, lettuce, and tomato sandwich). What wasn’t to to love? There was warm and crispy bacon, as well as fresh lettuce and tomatoes, sandwiched between two toasted pieces of bread slathered with mayonnaise. I don’t think there was ever a time in life that I turned down a BLT, but now that I’m eating a mostly plant-based diet, bacon and mayonnaise don’t fit into the foods I eat. Of course, there are many ways to make vegan “bacon.” I haven’t tried any yet (I will be making coconut bacon soon), so I invented the MLT, which is stands for the mushroom, lettuce, and tomato.
Most of you are probably thinking, how can a mushroom even stand up in comparison to bacon, flavor-wise? I will admit, that bacon has its own distinct flavor, yet flavor was one element this dish was not lacking in. Both the rub on the mushrooms and the spicy guacamole I used to top the portobello with, pleased my taste buds and kept me coming back for more with each bite. I didn’t choose to put my MLT on bread, though it would have been delicious paired with freshly baked whole wheat bread.
You may think I’m nuts for changing an old favorite, but every recipe can use a little revamp every once in a while. The MLT is certainly not the same as the BLT, but taste-wise it packs as much flavor. Have you ever made any changes to the ever-popular BLT?
The Mushroom, Lettuce, & Tomato (the MLT):
2 tsp of extra virgin olive oil
2 large portobello mushroom caps, cleaned (gently wiped with a damp paper towel)
1/4 tsp of sea salt, freshly ground pepper, garlic powder, oregano, and cumin (for the mushrooms)
1 handful of romaine lettuce, sliced thin
1 tomato, diced
1 garlic clove, diced
1/4 tsp of sea salt, pepper, and garlic powder
1 tsp of extra virgin olive oil
2-4 tbsp of guacamole (if you’re looking for a recipe, try this one, which I’ve made and enjoyed many times before)
1- Drizzle each mushroom with one teaspoon of olive oil. Then top with the spices (about 1/8 of a teaspoon of each spice on each mushroom). Then rub the mushrooms evenly coating the whole mushroom in olive oil and spices. Add the mushroom caps to a medium-large frying pan over medium heat. Cook the mushroom for about 5 minutes on each side. Heat with a cover for the last 30 seconds to one minute of cooking (if you put the cover on too soon the mushroom may become soggy). When the mushrooms are done they should be tender, but not soggy.
2- Add the tomato pieces, romaine lettuce slices, garlic, spices, and olive oil to a bowl. Stir them and then add them to the fridge until the mushrooms are done cooking.
3- When the mushrooms are finished, set them on a plate with the gills facing up. Spread guacamole on the gills (1-2 tbsp on each). Then top each mushroom with the lettuce tomato mixture and serve immediately.