Grilled Mushroom Banh Mi

This plant-based version of the popular Vietnamese sandwich replaces pork with marinated and grilled mushrooms.

Serves: 4Prep: 40 minutesCook: 10 minutesTotal: 50 minutesDifficulty: Easy

Serves: 4


  • 1 carrot, peeled and julienned
  • 4 radishes, julienned
  • 1⁄4 cup seasoned rice wine vinegar
  • 1⁄4 cup water
  • 1⁄2 tsp. salt
  • 4 tbsp. Simple Truth™ Plant Based Mayo Spread
  • 2 tsp. sriracha
  • 1 tsp. lime juice
  • 3 tbsp. soy sauce
  • 1 tbsp. sugar
  • 1 tsp. garlic
  • 1 tsp. sesame oil
  • 4 Simple Truth Organic™ Portabella Mushroom Caps
  • 1 loaf Bakery Fresh Goodness Crusty White French Bread, cut open lengthwise and hinged on one side
  • 1⁄2 English cucumber, sliced
  • 1-2 jalapeños, sliced
  • 1⁄2 cup mint leaves
  • 1⁄2 cup cilantro leaves and tender stems


  • In heat-proof bowl, combine carrot and radish pieces.
  • In small saucepan, bring rice vinegar, water and salt to boil. Pour over vegetable mixture. Set aside. Vegetables can be pickled ahead; cool to room temperature then refrigerate in sealed container up to 2 weeks.
  • In small bowl, stir together mayonnaise, sriracha and lime juice. Refrigerate until ready to use.
  • In shallow food storage container or zip top plastic bag, combine soy sauce, sugar, garlic and sesame oil. Add mushrooms. Let marinate at room temperature 10-20 minutes.
  • Preheat grill to medium-high heat.
  • Grill mushrooms 6-8 minutes, flipping once, until tender. Thinly slice mushrooms.
  • To assemble sandwich, spread bottom of bread with spicy mayonnaise mixture. Top with mushrooms, cucumber slices, jalapenos, pickled vegetables, mint and cilantro. Press sandwich gently closed. Cut into portions.
  • Refrigerate leftovers.