These grilled portobello mushroom sandwiches are steakhouse energy without the steak — portobello caps steeped in a garlicky red wine vinegar and olive oil marinade, seared until juicy, topped with melted mozzarella, tomatoes, and greens on a crusty roll. About half an hour, and they eat like a serious sandwich. The mushrooms do every bit of the impressing.
Say hello to your new favorite weeknight meal! If you’re searching for a sandwich that’s satisfying, packed with flavor, and incredibly hearty, look no further. These Grilled Portobello Mushroom Sandwiches are the answer. We marinate big, juicy portobello caps in a zesty garlic and red wine vinegar mixture, grill them to smoky perfection, and pile them high on crusty rolls with melted mozzarella, fresh arugula, and ripe tomato. It’s the kind of meal that proves vegetarian food can be seriously indulgent and ridiculously easy to make. Fire up the grill – you won’t regret it!
Ingredients
• 3 large fresh portobello mushrooms, 6 to 8 ounces / 170 to 225 g (7.9 oz) each
• 3 tablespoons / 45 ml olive oil
• 3 tablespoons / 45 ml (1.5 fl oz) red wine vinegar
• 6 cloves garlic, minced
• 1⁄2 teaspoon / 2.5 ml (0.1 fl oz) freshly ground black pepper
• 1⁄4 teaspoon / 1.25 ml (0 fl oz) salt
• 4 slices mozzarella cheese, about 4 ounces / 113 g (4 oz) total
• 4 small crusty rolls, split and toasted
• 2 cups / 60 g (2.12 oz) arugula or fresh baby spinach
• 2 medium tomatoes, cut into 1⁄4-inch / 0.6 cm slices
• For a vegan option: Substitute mozzarella with your favorite dairy-free mozzarella-style slices.
Instructions
1. Prepare the Mushrooms: Cut off the mushroom stems so they are even with the caps; discard the stems. Gently rinse the caps and pat them completely dry with paper towels. If you prefer a less earthy flavor, use a spoon to gently scrape the dark gills from the undersides of the caps.
2. Make the Marinade: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, black pepper, and salt. Brush this mixture generously over both sides of the mushroom caps.
3. Grill to Perfection: Preheat your grill to medium heat. Place the mushroom caps, stemmed side down, directly on the grill rack. Grill for 10 to 12 minutes, turning once halfway through. Brush occasionally with any remaining marinade. The mushrooms are done when they are tender and have nice grill marks. Once cooked, remove from the grill and cut into 1⁄2-inch / 1.25 cm slices.
4. Assemble the Sandwiches: Place one slice of mozzarella cheese on the bottom half of each toasted roll. Layer with the warm grilled mushroom slices, a handful of arugula, and a few tomato slices. Place the top half of the roll on top and serve immediately.
Nutritional Information
• Nutrition Facts
• PER SANDWICH: 392 cal., 18 g (0.63 oz) total fat (5 g / 0.18 oz sat. fat), 14 mg chol., 659 mg sodium, 42 g (1.48 oz) carb., 4 g (0.14 oz) fiber, 17 g (0.6 oz) pro.
Pro Tips
• For a cleaner look and less intense flavor, gently scrape out the dark gills from the underside of the mushrooms with a spoon before marinating.
• For an even more flavorful mushroom, let the caps marinate in the oil and vinegar mixture for at least 30 minutes at room temperature before grilling.
• No grill? Cook the marinated mushroom caps in a hot cast-iron skillet or grill pan over medium-high heat for 5-6 minutes per side until tender.
• A sturdy, well-toasted roll is key! It prevents the sandwich from becoming soggy from the juicy mushrooms and tomato.
FAQ
Q: Is a portobello mushroom sandwich a good source of protein
A: Yes, this sandwich provides a satisfying 17 grams (0.6 oz / 17 g) of protein per serving, primarily from the portobello mushroom and mozzarella cheese. For an extra protein boost, consider adding a layer of hummus or white bean spread to your roll.
Q: How do I cook portobello mushrooms without a grill
A: No grill is needed! You can cook the marinated mushroom caps in a hot cast-iron skillet or a grill pan over medium-high heat. Cook them for 5-6 minutes per side until they are tender and have developed a nice sear.
Q: Can I make these grilled portobello mushrooms ahead of time
A: Absolutely. You can grill the mushrooms, let them cool, and store them in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave before assembling your sandwiches for the best results and to prevent a soggy roll.
Q: What can I use instead of red wine vinegar for the marinade
A: Balsamic vinegar is an excellent substitute and will add a slightly sweeter, richer flavor to the mushrooms. You could also use fresh lemon juice for a brighter, more citrusy taste.
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Grilled Portobello Mushroom Sandwiches
Ingredients
Method
- Prepare the Mushrooms: Cut off the mushroom stems so they are even with the caps; discard the stems. Gently rinse the caps and pat them completely dry with paper towels. If you prefer a less earthy flavor, use a spoon to gently scrape the dark gills from the undersides of the caps.
- Make the Marinade: In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, black pepper, and salt.
- Brush this mixture generously over both sides of the mushroom caps.
- Grill to Perfection: Preheat your grill to medium heat.
- Place the mushroom caps, stemmed side down, directly on the grill rack.
- Grill for 10 to 12 minutes, turning once halfway through.
- Brush occasionally with any remaining marinade. The mushrooms are done when they are tender and have nice grill marks.
- Once cooked, remove from the grill and cut into 1⁄2-inch / 1. 25 cm slices.
- Assemble the Sandwiches: Place one slice of mozzarella cheese on the bottom half of each toasted roll.
- Layer with the warm grilled mushroom slices, a handful of arugula, and a few tomato slices.
- Place the top half of the roll on top and serve immediately.
