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Fried Portabella Chick'n Sandwich

A good ole Fried Chick'n Sandwich is such a classic; I mean, I'm sure there's a line wrapped around a Chick-fil-a at this very moment (unless you're reading this on a Sunday.) This Fried Portabella Mushroom version is also worth waiting in line for any day of the week! The skin is crispy, the inside is bursting with juicy flavors, and, the copycat Chick-fil-a sauce is the finishing touch of deliciousness.

Get into it, Sis.

What You Need:

2 Servings


1/3 Cup Water

1/4 Cup Flavorless Oil

2 TBSP Soy Sauce

1 TSP Worcheshire Sauce

1 TSP Sea Salt

1 TSP Black Pepper

1/4 White Onion, Chopped or Diced

Copycat Chick-fil-a Sauce:

3 TBSP Vegan Mayo

1 TBSP BBQ Sauce

1 TBSP Mustard

1 TBSP Agave


1 Cup Flour

3 Prepared Vegan Eggs (I used EnerG)

2 TBSP Black Pepper, Divided

2 TBSP Sea Salt, Divided

1 TBSP Poultry Seasoning

1/2 TBSP Onion Powder

1/2-1 TBSP Crushed Red Pepper Flakes

2 Portabella Mushroom Caps, Stem Removed

2 Hamburger Buns

1 TSP Vegan Butter, Melted

Oil for Frying

Let's Do This:

Whisk together ingredients for Marinade in a container with a lid or a large zip lock bag. Add in Mushroom Caps, cover or seal, and place in the fridge for 30-45 minutes. If the Mushrooms aren't fully submerged in your container of choice flip halfway through marinating.

In the last few minutes heat a skillet with an oil that can withstand high heat. Whisk together Sauce ingredients and set aside. Whisk together Flour with 1/2 the Sea Salt and 1/2 the Black Pepper in a container with a lid or a large ziplock bag. Prepare Vegan Egg and whisk in remaining spices for the Breading.

Remove Mushrooms from the fridge and coat them in the Vegan Egg. Next, drop them straight into the flour without dripping off the excess egg. You want the breading to be a bit lumpy; it helps with the final look and gives it more of a "Fried Chicken" appearance. Shake each Mushroom in the Flour.

Fry each side until golden brown. Serve on warm buns brushed with Vegan Butter and slathered in Sauce.


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