Vegetarian BLT Recipe

Meaty vegetarian blt with portobello mushrooms.

5 from 2 votes

This vegetarian BLT is everything you love about the classic—crispy, juicy, and flavor-packed—minus the meat. With smoky, marinated portobello mushrooms layered between crisp lettuce, ripe tomatoes, and an unforgettable rosemary mayo, it's a sandwich worth craving.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: American

Diet: Vegan, Vegetarian

Servings: sandwiches

Calories: 343kcal

Author: MaryAnne

Ingredients

For the Marinade

2 Portobello mushrooms
1 Tablespoon extra-virgin olive oil
2 Tablespoons tamari or soy sauce
1 Tablespoon maple syrup
2 teaspoons liquid smoke
1 teaspoon smoked paprika
¼ teaspoon sea salt
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder

For the Rosemary Mayo

4 Tablespoons mayonnaise (regular or plant-based)
½ teaspoon dried rosemary (or 1 ½ teaspoons fresh rosemary) finely chopped *optional

For the Sandwich

4 slices whole grain or sourdough sandwich bread
4 Tablespoons rosemary mayo
4 slices ripe tomato (thinly sliced)
4 leaves iceberg lettuce (use more or less, to your taste)

Instructions

Make the Marinade

Preheat the oven to 250 degrees F. Line a large baking sheet with parchment paper, and set aside.
Using a sharp knife, thinly slice portobello mushrooms into ⅛"-¼" slices. The thinner the slices, the more they will crisp up in the oven.
In a medium bowl, make the marinade by whisking together the olive oil, soy sauce, maple syrup, liquid smoke, smoked paprika, salt, pepper, and garlic powder.
Place mushroom slices into marinade and carefully toss to coat evenly, being careful not to break any of the slices. Let rest for 10 minutes, allowing the portobello slices to absorb the marinade.
Use a slotted spatula or spoon to transfer marinated slices to the parchment-lined baking sheet. Spread out slices into a single, even layer.
Bake for 30 minutes, then use a spatula or fork to flip slices. Bake on the opposite side for an additional 15 minutes, until slightly crispy. If not crispy enough, bake for another 10 minutes. Remove from the oven, and let cool slightly. The mushrooms will crisp up even more as they cool.

Make the Rosemary Mayo

In a small bowl, whisk together the mayonnaise and rosemary, until well incorporated. Set aside.

Assemble the BLT

Toast bread slices until lightly golden brown. Next, spread rosemary mayo onto one side of each slice of toasted bread. Place lettuce leaves on top of mayo (this will act as a moisture barrier, preventing your sandwich from getting soggy). Add tomato slices, and evenly distribute mushroom "bacon" between both sandwiches. Close up the sandwiches, and slice in half, using a sharp knife.
Place any unused mushroom "bacon" slices in an airtight container and store in the fridge for up to 4 days. Before assembling BLT, warm up mushrooms by placing them in a medium skillet over medium-low heat, cooking 2 minutes on each side. Then, assemble sandwich as directed above.

Video

Notes

- Choose Firm, Ripe Tomatoes
  Juicy, in-season tomatoes make all the difference—look for ones that are firm enough to slice without falling apart, but ripe enough to bring that sweet-tangy balance.

- Get the Bread Toasty & Golden
  Lightly toasting your bread adds structure and gives your BLT that satisfying crunch in every bite.

- Layer for Texture & Stability
  Start with the lettuce, then add tomato, and finish by adding your mushroom “bacon,” with a generous slathering of mayo on both sides of the bread. This prevents sogginess and ensures even bites from start to finish.

Nutrition