These days, serving food is all about inclusion: For example, making simple substitutions that allow non-meat eaters to enjoy a classic BLT. In this dish, portobello mushrooms are marinated and roasted to take on a savory, umami flavor that appeals to everyone. Goat cheese adds a complementary tanginess.
- Heat the oven to 400 degrees. In a large bowl, mix together 2 tablespoons of the honey, 1 tablespoon of the olive oil and half the lemon juice plus the garlic pepper, salt and cayenne pepper.
- Toss the portobello slices in the mixture and set aside for 20 minutes to marinate.
- Spread out the mushroom slices on a sheet pan lined with parchment paper and roast for 20 minutes.
- Open the brioche buns and spread the goat cheese on both sides. Toast them in the oven for 2 minutes.
- In another bowl, mix the remaining honey, oil and lemon juice and toss with the basil, cilantro and mint leaves.
- To assemble the sandwiches, place the herbs on the bottom bun and lay two tomato slices on top. Drizzle with the remaining honey-lemon oil from the herb bowl and top with the mushroom slices (now “portobello bacon”).