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Meaty portobello mushrooms layered with lettuce and tomato make a hearty vegetarian version of the classic BLT.

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  • 4 slices Dempster’s® Wheat Bread, toasted
  • 1 tbsp (15 mL) olive oil
  • 2 portobello mushrooms, thinly sliced
  • 1 clove garlic, minced
  • 2 tsp (10 mL) soy sauce
  • 1 tsp (5 mL) Worcestershire sauce
  • 1/4 tsp (1 mL) chili flakes
  • 2 tbsp (30 mL) mayonnaise
  • 2 lettuce leaves
  • 1 plum tomato, sliced


Heat oil in large skillet set over medium heat; cook mushrooms, garlic, soy sauce, Worcestershire sauce and chili flakes for about 5 minutes or until mushrooms have browned and moisture has evaporated.

Spread mayonnaise over 2 slices of bread. Top with mushrooms, lettuce and tomato slices; cap with remaining slices of bread.

Tip: To add a smoky bacon-style flavour to the mushrooms, add 1/2 tsp (2 mL) liquid smoke when sautéing them.