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Grilled Portobello Mushroom Sandwiches – vegetarian recipe
Stav Kogan

Grilled Portobello Mushroom Sandwiches

A satisfying, hearty, and easy-to-make vegetarian sandwich featuring portobello mushrooms marinated in a zesty garlic and red wine vinegar mixture, grilled to perfection, and served on crusty rolls with mozzarella, arugula, and tomato.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 sandwiche
Calories: 392
Ingredients Method Nutrition

Ingredients
  

  • 3 large fresh portobello mushrooms, 6 to 8 ounces / 170 to 225 g (7.9 oz) each
  • 3 tablespoons (45 ml / 1.5 fl oz) 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.
  • 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.

Method
 

  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.
  3. Brush this mixture generously over both sides of the mushroom caps.
  4. Grill to Perfection: Preheat your grill to medium heat.
  5. Place the mushroom caps, stemmed side down, directly on the grill rack.
  6. Grill for 10 to 12 minutes, turning once halfway through.
  7. Brush occasionally with any remaining marinade. The mushrooms are done when they are tender and have nice grill marks.
  8. Once cooked, remove from the grill and cut into 1⁄2-inch / 1. 25 cm slices.
  9. Assemble the Sandwiches: Place one slice of mozzarella cheese on the bottom half of each toasted roll.
  10. Layer with the warm grilled mushroom slices, a handful of arugula, and a few tomato slices.
  11. Place the top half of the roll on top and serve immediately.

Nutrition

Calories: 392kcalCarbohydrates: 42gProtein: 17gFat: 18g

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