Roasted Balsamic & Horseradish Mushroom Sandwich


4 Portobello Mushrooms

4 Ciabatta Buns

1/2 cup Balsamic Vinegar

1/4 cup Olive Oil

1/2 cup vegan or regular mayo

1/4 cup creamy horseradish sauce

1 teaspoon Kosher salt and ground black pepper

1 cup vegan or regular shredded cheese

1 cup baby arugula


Marinate the mushrooms in the olive oil and vinegar for 30 minutes or overnight.

Roast in the oven at 425 degrees F. for 15 minutes.

In a small bowl, mix together the mayo and horseradish sauce. Season with salt and pepper.

Assemble the sandwich with the cooked mushroom, sauce, arugula, and cheese.

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