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–+ servings

Toaster Oven Sabich Stuffed Portobello Mushrooms

Hearty portobello mushrooms stuffed with roasted eggplant, hard-boiled eggs, Israeli salad, and drizzled with tahini sauce - a vegetarian twist on the classic Israeli sabich sandwich.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Mushrooms and Eggplant
  • 4 large portobello mushroom caps stems removed
  • 1 medium eggplant cut into 1/2-inch cubes
  • 3 tablespoons olive oil divided
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper
Filling and Toppings
  • 2 large hard-boiled eggs peeled and chopped
  • 1/2 cup cucumber diced small
  • 1/2 cup tomato diced small
  • 2 tablespoons fresh parsley chopped
  • 1/4 cup tahini
  • 2 tablespoons lemon juice
  • 2-3 tablespoons water to thin tahini
  • 1 clove garlic minced

Method
 

  1. Preheat your toaster oven to 400°F (200°C). Line a toaster oven baking sheet with parchment paper or lightly grease it.
  2. Toss the cubed eggplant with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread on half of the prepared baking sheet. Brush the portobello mushroom caps with remaining 1 tablespoon olive oil on both sides and season with remaining 1/2 teaspoon salt and black pepper. Place gill-side up on the other half of the baking sheet.
  3. Roast in the toaster oven for 20-25 minutes, flipping the mushrooms halfway through. The eggplant should be golden and tender, and the mushrooms should be softened with slightly crispy edges.
  4. While the vegetables roast, prepare the tahini sauce by whisking together tahini, lemon juice, minced garlic, and water until smooth and pourable. Season with a pinch of salt to taste.
  5. Make the Israeli salad by combining diced cucumber, tomato, and parsley in a small bowl. Season lightly with salt.
  6. Once the mushrooms and eggplant are done, fill each mushroom cap with roasted eggplant, top with chopped hard-boiled egg and Israeli salad.
  7. Drizzle generously with tahini sauce and serve immediately while warm.

Notes

You can prepare the hard-boiled eggs and tahini sauce ahead of time. For extra flavor, add a sprinkle of amba (pickled mango sauce) or schug (Yemenite hot sauce) on top. The mushrooms can be served as a main dish or cut in half for appetizers. Store any leftover components separately in the refrigerator for up to 2 days.

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