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Grilled Portobello Mushroom Sandwiches – vegetarian recipe
Stav Kogan

Grilled Portobello Mushroom Sandwiches

Packed with smoky, savory flavor, these Grilled Portobello Mushroom Sandwiches have a wonderfully 'meaty' texture. 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, a
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Servings: 4 servings
Calories: 450
Ingredients Method Nutrition

Ingredients
  

  • 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 (45 ml / 1.5 fl oz) extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons (45 ml / 1.5 fl oz) basil pesto, bottled or homemade
  • 4 kaiser rolls or other hearty sandwich rolls
  • 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.

Method
 

  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.
  3. Season generously with salt and pepper.
  4. Place the vegetables on the grill. A mesh grill basket is perfect for preventing the smaller pieces from falling through.
  5. Grill, turning once, until tender and slightly charred, about 8-10 minutes.
  6. 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.
  7. To assemble, spread about 2 teaspoons (10 ml / 0.3 fl oz) of pesto onto each roll.
  8. Layer with the grilled portobello mushroom, peppers, onions, and tomato slices.
  9. Serve immediately while hot.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20g

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