Ready to level up your summer grilling game? Say hello to your new favorite sandwich! These Grilled Portobello Mushroom Sandwiches are packed with smoky, savory flavor and have a wonderfully ‘meaty’ texture that will satisfy everyone at the table. We’re piling tender grilled peppers, onions, and juicy tomatoes onto a toasted roll with a generous spread of zesty basil pesto. It’s simple, incredibly delicious, and proves that vegetarian grilling is anything but boring. Let’s get cooking!
Ingredients
• Serves: 4
• 4 large portobello mushroom caps, gills scraped out
• 1 large red onion, sliced into thick rings
• 1 large yellow bell pepper, sliced into strips
• 1-2 large ripe tomatoes, sliced
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper, to taste
• 3 tablespoons basil pesto, bottled or homemade
• 4 kaiser rolls or other hearty sandwich rolls
Instructions
1. Preheat your grill to medium-high heat.
2. In a large bowl, toss the portobello caps, sliced onion, and bell pepper with the olive oil. Season generously with salt and pepper.
3. Place the vegetables on the grill. A mesh grill basket is perfect for preventing the smaller pieces from falling through. Grill, turning once, until tender and slightly charred, about 8-10 minutes.
4. During the last 2 minutes of cooking, lightly brush the tomato slices with oil and grill them for about 30-60 seconds per side, just until they have light grill marks.
5. To assemble, spread about 2 teaspoons of pesto onto each roll. Layer with the grilled portobello mushroom, peppers, onions, and tomato slices.
6. Serve immediately while hot.
Nutritional Information
• (per serving)
• Calories: 450 kcal
• Protein: 12 g
• Carbohydrates: 55 g
• Fat: 20 g
• Fiber: 8 g
Pro Tips
• Use a mesh or perforated grill basket to prevent the sliced onions and peppers from falling through the grates.
• No grill? You can broil the vegetables on a sheet pan or sear them in a hot cast-iron skillet until tender and charred.
• For extra flavor, marinate the portobello mushrooms in a little balsamic vinegar, olive oil, and garlic for 30 minutes before grilling.
• Lightly toast the rolls on the grill for the last minute of cooking to add extra texture and warmth.
FAQ
Q: Can I make this portobello sandwich vegan
A: Absolutely! To make this sandwich vegan, simply use a dairy-free basil pesto (many store-bought versions are available, or you can make your own without parmesan cheese) and ensure your sandwich rolls are free from eggs or dairy.
Q: How can I add more protein to this vegetarian sandwich
A: For a protein boost, consider adding a slice of provolone or mozzarella cheese during the last minute of grilling. You could also spread a layer of hummus or white bean dip on the roll, or serve the sandwich alongside a quinoa salad.
Q: How should I store leftover grilled vegetables
A: Store any leftover grilled mushrooms, peppers, and onions in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in a skillet, air fryer, or on the grill before assembling a fresh sandwich to avoid soggy bread.
Q: Do I have to scrape the gills out of portobello mushrooms
A: While you can eat the gills, we recommend scraping them out with a spoon. They can release a dark, sometimes muddy-tasting liquid during cooking, which can discolor the other ingredients and affect the overall flavor of your sandwich.
