You don't need bacon for meatiness and umami.
2 Portabello mushrooms, stems & grills removed
2 tsp Tamari
1 tsp Hot sauce
2 tbsp Olive oil
1 tbsp Smoked paprika
1 tbsp Granulated garlic
1 tsp Black pepper
1 tbsp Olive oil
2 Boneless, skinless chicken thighs
Kosher salt, to taste
Black pepper, to taste
2 Swiss cheese slices
Lettuce, tomato & your favorite condiments for serving
Preheat the oven to 375 degrees F.
Place a baking rack on a baking sheet, spray with cooking spray, and set aside.
Slice the mushrooms into ¼-inch pieces and place in a bowl. Add the tamari, hot sauce and olive oil and toss to coat the mushrooms. In a separate bowl, combine the paprika, garlic, and black pepper. Toss the mushrooms with the spices and arrange on the baking sheet.
Bake for 20-25 minutes until very crispy. Remove from the oven and set aside while you make the sandwiches.
Heat a grill pan over medium-high heat. Brush the chicken thighs with olive oil and season with salt and pepper. Place onto the grill pan and cook for about 5 minutes per side until cooked through (165 degrees F). Top with the cheese and cover the pan to melt. Turn off the heat.
To build the sandwich, add your favorite condiments and toppings to the bun and top with a chicken thigh. Add two or three slices of the bacon-like mushrooms and serve!
Do you not like bacon but still want to bring some umami and savoriness to your meal? Get the same meatiness with mushrooms! This recipe seasons them with tamari, garlic and spices for a delicious topping to a grilled chicken and Swiss cheese sandwich.