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 that knows no bounds.
I've been making these mushroom and hummus sandwiches for what seems like 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 very 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. I hope you'll experiment with flavors and textures and savor these sandwiches as much as I do.
Why Make An Open-Face Sandwich
- Visual Appeal: An open-faced sandwich allows the colorful and delicious toppings to be fully displayed.
- Balanced Proportions: By having only one slice of bread, you can balance the ratio of bread to toppings, ensuring that each bite is a perfect combination of flavors and textures.
- Customization: With a base of crusty bread, hummus, and mushrooms, you can customize each slice with different toppings, making your sandwich more versatile.
- Less Bread: For those watching their carbohydrate intake, an open-faced sandwich reduces the amount of bread consumed while still enjoying the sandwich experience.
Why You'll Love This Sandwich
- It's Quick!: The mushrooms come together fast, and with premade hummus and a few toppings, you're ready to go in less than 15 minutes.
- Super Customizable: 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.
- Healthy Option: It's a healthier choice than some heavy sandwiches, with plenty of nutrients from the mushrooms and the potential for whole-grain bread.
- Party-Friendly: When cut in half, it becomes a convenient and elegant party appetizer or snack option.
- Elevated Presentation: Open-faced sandwiches are visually appealing and can be garnished beautifully, making them suitable for special occasions.
- Easy to Assemble: Quick and straightforward to prepare, making it an ideal choice for a busy weeknight dinner.
- Vegetarian and Vegan-Friendly: Everyone loves these sandwiches, even meat eaters. They are so full of flavor that they won't miss the meat!
- Kid-Friendly: Even kids enjoy this tasty and visually appealing sandwich option and love making their own customized version.
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. Mix it up with different combinations to get a variety of sandwiches that suit everyone's preferences. Note that the mushrooms make enough for about 4-5 open-faced sandwiches.
For Smokey Glazed Mushrooms, You Will Need:
- mushrooms - any variety but cremini or shitake are a great choice
- olive oil or sesame oil
- soy sauce or tamari
- maple syrup or agave
- smoked paprika
- garlic powder
For the Open-Faced Sandwiches, You Will Need:
- slices of your favorite bread - whole wheat, rye, or sourdough work great
- hummus - homemade or store-bought
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. Let me know in the comments if you do, too!
- Thinking of Sweet...: Slow-cooked caramelized onions are a classic choice. Their natural sweetness pairs wonderfully with the savory mushrooms. 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, or Salsa Romesco (Easy Romesco Sauce)
The open-faced mushroom sandwich together fast - in less than 15 minutes. I use these Smoky Glazed Mushrooms as the "meat" of the sandwich. Here are a few pics for you to preview what you'll be doing.
Sauté the Mushrooms:
Combine the olive oil, soy sauce, smoked paprika, garlic powder, salt, black pepper, and mushrooms in a mixing bowl 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 Mushroom Open-Face Sandwich:
While the mushrooms cook, cut and slice all the toppings you want to use and toast your preferred bread.
Spread a generous layer of hummus onto each toasted slice of bread.
Spoon the sautéed mushroom topping over the hummus.
Now, add your choice of toppings.
Make a variety for everyone to enjoy!
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.
- Mediterranean: 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.
- Spicy Kick: Add a kick by incorporating sliced jalapeños or a dash of hot sauce for a spicy mushroom sandwich.
- Vegan Cheese Delight: If you're a fan of vegan cheese, melt some on top of the mushrooms for extra creaminess.
- Asian Fusion: Add pickled ginger, shredded carrots, and cilantro for an Asian-inspired version.
Salad Side: Serve your open-faced mushroom sandwich with a side salad for a well-rounded meal.
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.
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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
- 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
- avocado slices
- cherry tomatoes, halved or quartered
- cucumber ribbons
- 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
- Combine the olive oil, soy sauce, smoked paprika, garlic powder, salt, and 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.
Assembling the Mushroom Open-Face Sandwich:
- 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.
To make this recipe even faster, use presliced mushrooms. In addition, you can have all the toppings chopped and prepared for assembly when you're ready to eat.
If using vegan cheese as a topping, broil in a toaster oven, oven, or air fryer for a few minutes to melt the cheese then add any "cold" ingredients.
Nutritional information is only an estimate and does not include the extra toppings. This recipe varies widely, so use an app like Cronometer to get exact measurements.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: main course
- Method: stove top
- Cuisine: Danish-Inspired
- Diet: Vegan
- Serving Size: 1 slice
- Calories: 177
- Sugar: 6.9 g
- Sodium: 331.4 mg
- Fat: 10.2 g
- Carbohydrates: 18.5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: quick, easy, mushrooms, healthy