Vegetarian · 30 min
Mushroom Sandwich with Avocado-Mayo Spread, Arugula, Tomato & Carrot
- 30 min
- 2–6 servings
- 641 kcal / serving
A mushroom sandwich with a creamy avocado-mayo spread, fresh arugula, tomato, and carrot comes together in about half an hour for a straightforward weeknight lunch. The roasted mushrooms contrast with the smooth, tangy filling for a satisfying bite.
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Ingredients
- ½avocado
- ½ (5 oz) pkgbaby arugula
- 1 mediumcarrot
- ¼ cupnutritional yeast flakes
- 2 capsportobello mushrooms
- 1tomato
- 4 sliceswhole grain bread
- carrots
- tomatoes
- avocados
From the pantry: balsamic vinegar, black pepper, extra virgin olive oil, garlic powder, mayonnaise, paprika, pure maple syrup, salt, soy sauce
Cookware
baking sheet pan · chef's knife · colander · cutting board · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · potato masher · toaster (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- ½ (5 oz) pkgbaby arugula
- 1 mediumcarrot
- 2 capsportobello mushrooms
- 1tomato
- carrots
- tomatoes
- avocados
Bakery & bread
- 4 sliceswhole grain bread
Spices & baking
- ¼ cupnutritional yeast flakes
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| carrot | 1 medium | 2 medium | 3 medium |
| nutritional yeast flakes | ¼ cup | ½ cup | ¾ cup |
| portobello mushrooms | 2 caps | 4 caps | 6 caps |
| tomato | 1 | 2 | 3 |
| whole grain bread | 4 slices | 8 slices | 12 slices |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Wash and dry the produce as you prepare.
- Make a simple marinade by whisking oil, soy sauce, vinegar, maple syrup, paprika, and pepper in a small bowl.
- Trim the mushroom stems and scrape out the gills; place the caps on a baking sheet and coat them with the marinade, turning to cover evenly.
- Roast the mushrooms in the oven until tender, about 10–12 minutes; remove and set aside.
- Halve and pit the avocado, then scoop the flesh into the reserved bowl with the marinade.
- Add nutritional yeast, mayo, and spices to the avocado; mash until smooth to form the spread.
- Slice the tomato and coarsely grate the carrot; set aside with the arugula.
- Slice the mushrooms into strips.
- Toast the bread if desired.
- Spread the avocado mayo on all bread slices; layer with mushrooms, tomato, carrot, and arugula, then cap with the remaining slices.
- Transfer the assembled sandwiches to plates and serve.
Two tips
- Make the avocado-mayo spread in advance and refrigerate for up to a day for quicker assembly.
- If you like extra greens, swap in more arugula or add another tomato slice to the stack.
Nutrition per serving
- Calories
- 641 kcal
- Protein
- 21 g
- Carbs
- 52 g
- Fat
- 42 g
- Fiber
- 14 g
- Sodium
- 389 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.