Guest Post: Portabella Mushroom BLTs by The Girl on Bloor

We have a guest in the kitchen! We’re thrilled to have Taylor of The Girl on Bloor back with us, sharing a fresh, mouthwatering meal that we can really sink our teeth into. We’re hoping the bright flavours of these mushroom BLTs will help usher in the spring weather. 

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Hey everyone!

It’s your biggest mushroom fan Taylor here from The Girl on Bloor blog! I’m back at you with another mushroom recipe, because let’s face it, you can never find too many ways to cook mushrooms right? This time I’m bringing you one of my new favourite sandwiches: a healthier version of your favourite BLT (bacon, lettuce, tomato)!

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I’ve gone from working as a freelance writer and budding food photographer to starting my own photography business and running my blog full time. No one ever told me how tough being an entrepreneur would be. There seems to be constantly something that needs fixing, and I’m always on-the-go working on a billion projects at once, which requires a lot of different skillsets and the ability to manage my time wisely. That’s where this sandwich comes in: I really need crazy-quick meals to keep up with my lifestyle, and these cute little mushroom BLTs really do the trick.

It’s clear that I love everything about mushrooms, and I won’t hesitate to add them to as many different kinds of food as possible. These sandwiches are no different!

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Portabella Mushroom BLTs

These healthy Portabella Mushroom BLTs are such a delicious spin on your favourite sandwich, and they are easily packed as a work lunch or enjoyed as a tasty last minute dinner!

Prep Time: 10 mins | Total Time: 30 mins | Serves: 4

Ingredients

2 tsp olive oil, divided
12 slices turkey bacon
2 portabella mushrooms, sliced
1 large field tomato, sliced
1 small red onion, thinly sliced
1 package arugula
4 whole wheat ciabatta buns
Mayo
Method

1. Heat 2 tsp olive oil in a large frying pan over med-high heat. Add turkey bacon, cooking slices for 4-5 minutes per side. Remove from heat. Add 2 tsp olive oil and then add mushrooms, sauteeing until just cooked.
2. Meanwhile, toast buns. Add turkey bacon, slice of tomato, mushroom slices, red onion, arugula and mayo in between each bun. Serve and enjoy!

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If you like this recipe, you may also want to try:

Stuffed Portabella Mushrooms Alfredo
Chicken & Triple Mushroom Potstickers
Cheese-Stuffed Sweet and Spicy Mushroom Meatballs

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It’s easy to keep weeknight meals simple, quick and delicious with these juicy sandwiches! Another big thanks to Taylor for bringing her passion and her creative recipes to our kitchen.

Don’t forget, you can follow along with Taylor over at The Girl on Bloor and on Facebook, Twitter, Instagram and Pinterest!

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