Meal: Lunch 
Dietary Type: Omnivore 
Prep Time: 15 minutes (plus 1-2 hours for marinating the mushrooms)
Cook Time: 15 minutes
Serves: 4 

The Dish
A veggie-forward sandwich, taking its cues from the traditional ‘triple decker club’ favorite. We substituted the turkey for a deliciously marinated portobello mushroom, kept the bacon (which can easily be substituted, as well, for vegetarian bacon), and reduced the bread from 3 slices down to 2 (for better balance). The avocado mayo introduces some healthy fats, while still feeling hearty.  

Hacking this Recipe: To ease the prep stress felt with day-of cooking, feel free to marinate the mushrooms ahead of time, even overnight. For our vegan and vegetarian friends, boost your protein by adding a little nutritional yeast to the avocado mayo. If toast is not your thing, this ingredient combination makes for some spectacular wraps too. 

Ingredients
Avocado Mayo: 
1 each (160 g) avocado, peeled 
1 tablespoon (15 ml) mayonnaise 
salt and pepper to taste 

Marinade: 
2 tablespoons (30 ml) extra virgin olive oil 
2 tablespoons (30 ml) balsamic vinegar 
2 each (10 g) garlic cloves, peeled and minced 
1 tablespoon (15 ml) maple syrup
1 tablespoon (15 ml) soy sauce 

Mushroom and toppings:
4 each (500 g) portobello mushroom caps 
8 slices whole wheat bread, toasted 
8 each (40 g) bibb lettuce leaves 
1 each (150 g) tomato, sliced 
8 slices (200 g) bacon, cooked 

Preparation 

• Combine avocado and mayo in a small bowl, using a fork or masher, mash the avocado until smooth. Add mayo, stir to combine, and season with salt and pepper to taste. Cover and refrigerate until ready to use.  
• In a medium bowl, combine olive oil, balsamic, garlic, maple syrup, and soy sauce. Whisk to combine the marinade. Remove gills and stems from the mushrooms and place in a zipper bag or flat bottom baking dish. Coat mushrooms in the marinade and refrigerate for 1-2 hours (or overnight).
• Preheat oven to 400°F or 200°C. 
• Place mushrooms and any remaining marinade in a baking dish, roast until tender, about 12-15 minutes. Remove from the oven and set aside to cool slightly. 
• To serve, spread toasted bread with avocado mayo and top with mushrooms, lettuce, tomato, and bacon. 

Vegetarian and Vegan Modifications: Vegetarian or vegan bacon will work in place of the traditional bacon in this recipe. Feel free to omit the mayo (in the avocado mayo) or substitute a vegan mayonnaise in it’s place.  

Gluten-Free Modifications: Gluten-free sliced bread can be substituted, just double check (on the packaging) for their toasting instructions. 

Do you have any pro tips for modifications to this recipe? If so, let us know in the comments below, or on the Community page.