Vegetarian Portuguese Prego Roll
Experience a modern twist on a Portuguese classic with this irresistible Vegetarian Portuguese Prego Roll. Featuring tender, marinated Portobello mushrooms grilled to perfection, this meat-free alternative is bursting with bold flavors thanks to a savory blend of garlic, rosemary, thyme, soy sauce, and balsamic vinegar. Caramelized red onions bring a touch of sweetness, while the spicy peri-peri mayo adds a fiery kick, perfectly complemented by fresh arugula and juicy tomato slices. All this deliciousness is nestled in crusty Portuguese rolls, lightly toasted for added texture. Ready to serve in just 35 minutes, this vegetarian recipe is perfect for lunch, dinner, or impressing guests. Ideal for fans of plant-based comfort food, this dish celebrates Portuguese cuisine in a wholesome and flavorful way!
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Recipe Information
Ingredients
- 2 large Portobello mushrooms
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, finely chopped
- 1 tablespoon Fresh thyme, finely chopped
- 1 tablespoon Soy sauce
- 1 tablespoon Balsamic vinegar
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Crusty Portuguese rolls
- 1 medium Red onion, thinly sliced
- 2 tablespoons Butter
- 4 tablespoons Mayonnaise
- 1 tablespoon Peri-peri sauce
- 1 cup Arugula leaves
- 1 large Tomato, sliced
Instructions
In a bowl, combine the olive oil, garlic, rosemary, thyme, soy sauce, balsamic vinegar, salt, and pepper. Whisk together to create a marinade.
Clean the Portobello mushrooms with a damp paper towel and remove the stems.
Place the mushrooms in the marinade, ensuring they are fully coated. Let them sit for at least 10 minutes.
Meanwhile, in a small pan over medium heat, melt the butter and add the sliced red onion. Cook, stirring occasionally, until the onions are caramelized, about 8-10 minutes.
Preheat a grill pan over medium-high heat. Remove the mushrooms from the marinade and grill each side for about 5 minutes or until they are tender and slightly charred.
While the mushrooms are grilling, mix the mayonnaise and peri-peri sauce in a small bowl to create the peri-peri mayo.
Slice the Portuguese rolls open and lightly toast them on the grill pan for about 1 minute.
Assemble the prego roll by spreading the peri-peri mayo on the bottom half of the toasted rolls.
Place the grilled mushroom on top of the mayo, followed by the caramelized onions.
Add a layer of arugula leaves and sliced tomato. Top with the other half of the roll.
Serve immediately with a side of chips or a fresh salad.
Nutrition Facts
Calories |
1386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.6 g | 129% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 2746 mg | 119% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 21.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1994 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
