Mushroom Breakfast Torta
Vegetarian Torta - A vegetarian take on the classic breakfast torta that is made with sauteed mushrooms, eggs, and lots of cheese.
Mushroom Breakfast TortaJump to Recipe
Let me just get this out of the way because I’m sure someone will email me almost immediately: I know this isn’t a traditional torta.
Tortas, if you aren’t privy to them, are large Mexican sandwiches that are usually meat filled and eaten for lunch or dinner. They can have a variety of toppings, but the toppings I used here are probably not on the long list of options you’ll find at most torta shops.
But the thing is, this sandwich just felt like a torta to me. I could have called it a breakfast sandwich or a panini, but it’s a damn torta. It’s packed with hefty fillings, melty cheese, and salted avocado. The bread that holds the whole thing together is crackly and charred in places.
I wrapped the finished Vegetarian Torta in foil because that’s what you do with a torta.
Breakfast Mushroom Torta
- 2 sandwiches
- Prep Time:
- Total Time:
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A vegetarian take on the classic breakfast torta that is made with sauteed mushrooms, eggs, and lots of cheese.
1) Chop mushrooms into slices. In a medium skillet, melt butter over medium heat. Then add sliced mushrooms and season with a pinch of salt. Cook until mushrooms lose their moisture and start to brown, about 8 minutes. At the end of cooking, hit mushrooms with a dash of hot sauce.
2) Scoop out mushrooms and set aside. Wipe out skillet and add another small dab of butter. Once melted, add eggs and let cook until there is a thin liquid layer on top. Flip eggs or roll into an omelet. Let cook through for 30 seconds.
3) Prep other toppings and panini press. If you don’t have a press, you can use two heavy oven-safe pans to press the sandwiches in a 350 degree oven.
4) Prep sandwiches by cutting them in half and hollowing out each half a bit. Add the eggs to one half and then mashed avocado to the top half. Top eggs with mushrooms and cheeses. Cover with the top half of each sandwich.
5) Press sandwiches until lightly crisp on the outside and melted on the inside. If you are using the oven press method this will take 10-12 minutes. Be sure to cover the sandwich with foil on both sides if you are using the oven since the pans will probably be dirty.
Cut sandwiches in half, wrap in foil to keep them warm,and serve immediately!
Most tortas are meat packed. I swear I’ve had some with a pound of shredded meat on them. It can get a little crazy. I wanted to keep this vegetarian so I went with mushrooms which I knew would give some heft to the sandwich without being out-of-this-world heavy.
I sliced my mushrooms pretty thick and then sauteed them in some butter (or olive oil) over medium heat until they browned and withered a bit. At the end of the saute I hit them with some hot sauce because that seemed like the right thing to do.
You’ll need these things too if you want to make this Vegetarian Torta. For the avocado, I just mashed up 1/2 avocado per sandwich and seasoned it with some salt. I used two kinds of cheese: monterey jack and crumbled Cotija.
The egg is necessary because it’s a breakfast torta.
When the mushrooms are done cooking scoop them out of the skillet, wipe it down, add another small dab of butter or drizzle of oil and add the scrambled eggs. Let them cook until there is a very slight layer of liquid egg on top and then fold the egg over to finish cooking. Essentially this is a basic omelet but we are gonna stuff it in the sandwich.
The Bread and the Press
Traditional tortas are on these large round rolls. If you can find those, cool, but otherwise you can just use a large sub roll. I think it helps to hollow out the bread a bit so there are little wells on both sides for the ingredients.
On one half I stuffed in my eggs and on the other half I spread on the avocado.
Then I piled on those cooked mushrooms!
Add the cheeses and smash the top on the sandwich.
Now, if you have a panini press, your breakfast is damn near done. Just slide it in the press, cook it until it’s crispy on the outside and melted in the middle.
If you don’t have a press (I don’t) then you’ll have to get a bit creative. It’s important to apply both heat and pressure to make this Vegetarian Torta work so the best way to do that is to preheat two cast iron skillets in a 350 degree F. oven. Then you can sandwich the torta between the two skillets.
I recommend using some foil to make sure the sandwich stays clean.
Cook this in the oven like this for about 10-12 minutes.
It looks a bit messy when you peel it off, but trust me, it’s doing good things.
However you cook the Vegetarian Torta, chop it in half and eat it while warm. I think it helps to wrap both halves in foil to keep the heat and fillings contained.
This Vegetarian Torta is one of the better breakfast things I’ve made in a while. It’s totally worth the work if you like things like cheese, avocados, and crispy bread.
Who doesn’t like those things?!
About MacheesmoRead More
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!
10 Responses to “Mushroom Breakfast Torta” Leave a comment
I don’t care what name you give it, and that’s cool but to me this is nothing but a grilled egg sandwich. I make these a lot there easy to transport to work. Thanks for the chuckle tho. Pita breads work great. Have a great day.
I think this would be awesome for any meal during Lent, so I’m going to pin it for then! I’m wondering if a waffle iron would work? I mean mine (from like the 1950’s–literally, LOL!) has plates that flip over to a flat side, but even the waffle side might work in a pinch for someone without big ‘ol cast iron skillets?
I think maybe? I’ve never tried but i worry that it would smoosh the sandwich TOO much. If you have a waffle iron that you don’t have to latch, that can just kind of float, then it might work great! If you try it out, report back! :)
Oh. I’ve only ever used our waffle iron, and it actually does “float” and has no latch. It also opens up to be completely flat, which is probably what they expect you to do when you use the flat side of the plates (sorta like a small split griddle). So maybe a normal waffle iron wouldn’t work, since I’ve never had/used one, I didn’t realize they weren’t like that.
Love me some tortas! Looks good!
I do think this is a legit torta!… I’m a native Mexa and I’ve tried all sorts of crazy ingredients inside a warm torta bread, from chilaquiles to duck confit to pineapple chunks… I think a torta is a state of mind… Your version reminds me of the ubiquitous “torta de huevo” routinely consumed in Mexico City’s public transportation, only “a bit” more upscale!…. cheers!
Nice Armanfo! Thanks for the vote of confidence!
There has to be a handful of vegetarians in Mexico or the US who would love this sandwich. Now, off to the store to get the mushrooms.
We have a food cart here in Portland called El Diabilto that makes only tacos, burritos, and tortas. The vegetarian versions include this insanely good spicy mushroom mix. It’s one of my favorite things to order so I’m going to have to give this one a try sometime real soon!
OMG yum!! I would eat that for every meal! Have you ever tried cooking eggs with both olive oil AND butter. Don’t know why, but that seems to work the best for me. Or maybe I just want the best of both worlds :)