Vegetarian Portuguese Prego Roll

Savor the bold, plant-based flavors of the Vegetarian Portuguese Prego Roll, a delightful twist on a traditional Portuguese favorite. This hearty sandwich swaps the classic steak for juicy, marinated Portobello mushrooms, infused with a flavorful blend of soy sauce, balsamic vinegar, and aromatic herbs like rosemary and thyme. Grilled to perfection, the mushrooms are paired with sweet caramelized onions, fresh arugula, and ripe tomato slices, all nestled in a toasted Portuguese roll slathered with zesty peri-peri mayo. Quick to prepare in just 35 minutes, this vegetarian prego roll is perfect for an indulgent lunch or a casual dinner. Serve it with a side of crispy fries or a vibrant salad for a satisfying meal bursting with authentic Portuguese-inspired flavors.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 2

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

Directions

Step 1

In a bowl, combine the olive oil, garlic, rosemary, thyme, soy sauce, balsamic vinegar, salt, and pepper. Whisk together to create a marinade.

Step 2

Clean the Portobello mushrooms with a damp paper towel and remove the stems.

Step 3

Place the mushrooms in the marinade, ensuring they are fully coated. Let them sit for at least 10 minutes.

Step 4

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.

Step 5

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.

Step 6

While the mushrooms are grilling, mix the mayonnaise and peri-peri sauce in a small bowl to create the peri-peri mayo.

Step 7

Slice the Portuguese rolls open and lightly toast them on the grill pan for about 1 minute.

Step 8

Assemble the prego roll by spreading the peri-peri mayo on the bottom half of the toasted rolls.

Step 9

Place the grilled mushroom on top of the mayo, followed by the caramelized onions.

Step 10

Add a layer of arugula leaves and sliced tomato. Top with the other half of the roll.

Step 11

Serve immediately with a side of chips or a fresh salad.

Nutrition Facts

Serving size	(839.4g)

Amount per serving	% Daily Value*
Calories	1385.8

Total Fat 100.6g	0%
Saturated Fat 22.0g	0%
Polyunsaturated Fat 3.4g
Cholesterol 125.8mg	0%
Sodium 2746.4mg	0%
Total Carbohydrate 107.0g	0%
Dietary Fiber 13.0g	0%
Total Sugars 21.0g
Protein 22.1g	0%

Vitamin D 5.2IU	0%
Calcium 156.7mg	0%
Iron 6.0mg	0%
Potassium 1994.3mg	0%

*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.

Source of Calories

Fat: 63.7%

Protein: 6.2%

Carbs: 30.1%