This open-faced mushroom sandwich is an unfussy, easy, quick meal that can easily become part of your weekly lunch or dinner rotation. The beauty of this vegan open-faced sandwich is that you can get as creative as you like with the toppings, creating a delicious contrast in flavors and textures.
If you like mushrooms in Easy Walnut Taco Meat, Vegan Picadillo, and Creamy Vegan Mushroom Soup, you'll love this recipe.
I've been making these mushroom and hummus sandwiches forever - over 25 years. They're a breeze to make and take a little inspiration from Denmark's Smørrebrød – those Danish open-face sandwiches that are, admittedly, not vegan-friendly. But hey, I've always been smitten by how they look and all those scrumptious plant-based toppings they flaunt and their contrasting flavors.
With the base of toasty bread, smooth hummus, and caramelized mushrooms, I relish the creative freedom of combining contrasting toppings.
I play with the contrast of warm vegan cheese against crisp, sweet apples, complemented by the savory touch of capers and the interplay between textures, marrying the crunchy with the smooth.
Jump to:
Why You'll Love This Recipe
- The mushrooms come together fast, and with premade hummus and a few toppings, you're ready to go in less than 15 minutes.
- With a base of bread, mushrooms, and hummus, you can add a variety of toppings you probably already have on hand to sample different flavors and textures.
- Quick and straightforward to prepare, making it an ideal choice for a busy weeknight dinner.
- For those watching their carbohydrate intake, an open-faced sandwich reduces the amount of bread consumed while still enjoying the sandwich experience.
Ingredients
Here is a picture and list of the suggested flavorful cast. While the base of the sandwich is the same (crusty bread, hummus, and mushrooms), by no means is your open-faced sandwich limited to the toppings I've included - it's just a great starting point for ideas.
Suggested Toppings for the Sandwiches
- Arugula: A handful of peppery arugula can add a nice bite to your Smørrebrød.
- Pickled Red Onions or Beets: These add a tangy kick and beautiful color contrast.
- Avocado Slices: Creamy avocado complements the earthy mushrooms and adds a nice texture.
- Cherry Tomatoes: Halved or quartered cherry tomatoes are juicy and refreshing.
- Cucumber Ribbons: Thinly sliced cucumber ribbons provide a cool crunch.
- Fresh Herbs: Sprinkle some chopped fresh herbs like parsley, cilantro, or dill for freshness.
- Roasted Red Pepper Strips: Roasted red peppers add sweetness and smokiness to the mix.
- Sprouts or Microgreens: These delicate greens look great and add a mild, nutty flavor.
- Vegan Cheese: A sprinkle or slice of your favorite variety can make it even more satisfying if you enjoy vegan cheese. I bake them in the oven for a few minutes to get the cheese hot and melted.
- Balsamic Glaze Drizzle: A drizzle of balsamic glaze can bring some sweetness and acidity to the dish.
- Toasted Pine Nuts or Almonds: For a bit of crunch and a touch of nuttiness, lightly toast some pine nuts or almonds and scatter them on top.
- Sliced Olives or Capers: Kalamata olives, green olives, or capers can provide a salty, briny element.
- Don't Be Afraid To Add Sweetness: I have added apple slices and even sprinkled some dried cranberries on top for a sweet and savory combination I love.
- Thinking of Sweet...: Slow-cooked caramelized onions are a classic choice. Saute them with the mushrooms if you're adding them.
- Sauces: While these sandwiches have enough flavor with the main ingredients, you can add a variety of delicious sauces to top your sandwiches, such as Easy Chipotle Aioli Sauce, Easy Vegan Aioli, Cuban Chimichurri Sauce, Vegan Jalapeno Sauce, or Salsa Romesco (Easy Romesco Sauce)
Variations
- Top your mushroom hummus sandwich with sliced cucumbers (or cucumber ribbons are so good), tomatoes, red onions, and a drizzle of tahini for a Mediterranean flair.
- Add a kick by incorporating sliced jalapeños or a dash of hot sauce for a spicy mushroom sandwich.
- If you're a fan of vegan cheese, melt some on top of the mushrooms for extra creaminess.
- Add pickled ginger, shredded carrots, and cilantro for an Asian-inspired version.
How To Make An Open-Faced Mushroom Sandwich
I put the open-faced mushroom sandwich together fast—in less than 15 minutes. I use these Smokey-Glazed Mushrooms as the "meat" of the sandwich. Here are a few pictures to preview what you'll be doing. See the recipe card for details.
Step 1: Combine the olive oil, soy sauce, smoked paprika, garlic powder, salt, black pepper, and mushrooms in a mixing bowl until they're well-coated.
Step 2: Saute in a large pan for about 10 minutes until the mushrooms have reduced in size and are tender.
Step 3: Spread a generous layer of hummus onto each toasted slice of bread.
Step 4: Spoon the sautéed mushroom topping over the hummus.
Step 5: Now, add your choice of toppings.
Step 6: Make a variety for everyone to enjoy!
Top Tips
- Start with good-quality bread as the base. I always toast mine as it adds a pleasant crunch to the sandwich.
- Use store-bought or homemade hummus. Try making High-Protein Lupini Bean Hummus and keeping it in the refrigerator when you want to make sandwiches.
- Different textures, such as crunchy nuts and creamy avocado, create a delicious contrast.
Serving Suggestions
- Serve your open-faced mushroom sandwich with a side salad for a well-rounded meal.
- Pair it with a warm bowl of soup, like Vegan Creamy Tomato Soup, Vegan Cauliflower and Potato Soup, or Creamy Vegan Mushroom Soup.
- Serve it along with Sheet Pan Oven Roasted Vegetables or Roasted Brussels Sprouts with Vegan Parmesan.
Recipe FAQS
You can prepare the components and assemble the sandwiches before serving to keep the bread fresh. It's great for meal prep or a fast lunch if you work from home like we do.
You can use gluten-free bread or opt for lettuce wraps if you're looking for a gluten-free option. Also, make sure to use tamari or other gluten-free options instead of soy sauce when making the mushrooms.
Got a minute? I'd love for you to dive into the comments and rate this
Mushroom Open-Face Sandwich. Your feedback is invaluable - did you love it? How did you use it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Mushroom Open-Face Sandwich
Ingredients
For the Sandwich:
- 10 ounces of sliced mushrooms cremini or shiitake work well but any variety work fine
- 2 tablespoons olive oil or sesame oil
- 2 tablespoons soy sauce or tamari
- 1 ½-2 tablespoons of maple syrup or agave
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- pinch of black pepper
- slices of your favorite bread presliced sourdough is great for this recipe
- ½ cup hummus
Toppings - Pick and combine your favorites and chop up what you will need
- pickled red onions or beets
- arugula
- avocado slices
- cherry tomatoes halved or quartered
- cucumber ribbons
- scallions
- fresh herbs such as fresh parsley cilantro, or dill
- roasted red pepper strips
- sprouts or microgreens
- vegan cheese your favorite variety
- balsamic vinegar
- toasted pine nuts or almonds
- sliced olives or capers - kalamata olives green olives
- apple slices or dried cranberries
- slow-cooked caramelized onions
Instructions
- Make The Mushrooms: Combine the olive oil, soy sauce, maple syrup, paprika, garlic powder, and a pinch of black pepper in a mixing bowl. Toss the mushrooms in this marinade until they're well-coated. Saute in a large pan for about 10 minutes until the mushrooms have reduced in size and are tender.
- Assemble the Sandwiches: Toast slices of your favorite bread until they're golden brown and crispy. Spread a generous layer of hummus onto each slice. Spoon the sautéed mushroom topping over the hummus. Now add your assortment of toppings and enjoy.
Linda says
Don’t see amounts for salt and pepper to make sauce for mushrooms?
Regi Pearce says
Good catch—thank you! That was a little oops on my part, but I’ve updated the directions. I usually add a pinch of black pepper, and the soy sauce brings plenty of salt for me—but feel free to add a pinch more if it suits your taste. Really appreciate you catching that!
Luke says
I was thrilled with this open-faced mushroom sandwich recipe! The umami-rich mushrooms paired perfectly with the fresh toppings, creating a delightful and satisfying meal. Easy to make and absolutely delicious!
Regi Pearce says
Hey, that's awesome to hear! It's always a win when a recipe turns out so delicious!