mushroom sandwich

3 ways to make mushroom sandwich. This post shares 3 easy ways to make sandwiches with mushrooms, spices, herbs. Serve them for a breakfast or meal with soup.

Mushroom sandwich recipe | How to make mushroom sandwich

bread ((bread of your choice))

butter (or 1 teaspoon oil)

garlic (fine chopped)

onion (sliced thinly)

mushrooms (sliced)

salt cheese

herbs

chilli flakes (or chopped green chilli)

mozzarella cheese ((adjust

Heat a pan or grill pan with oil. Saute garlic and onions until onions turn golden.

Add mushrooms and saute until they are cooked yet crunchy.  Set these aside.

Smear ¼ to ½ tbsp butter over each bread slice.

Spread the mushrooms over the inner side of the bread (buttered side out).

Top the bread with mushrooms &amp; grated cheese. Then sprinkle herbs and chilli flakes.

Place another slice of bread (buttered side out).

Toast this in a sandwich toaster or on a pan until the cheese melts. If doing it on a pan, toast it on a low heat and press down the mushroom sandwich with a spatula. Flip and gently toast again until the cheese melts.

Slice the mushroom sandwich and serve hot.

How to make mushroom sandwich

Flavor packed and texture rich, enjoy this veggie panini recipe toasty warm or chilled. This mushroom sandwich is easy to make and fabulous for sharing. This recipe is vegetarian.

Mushroom and Goat Cheese Veggie Panini Recipe

Loaf of Focaccia, Sourdough

tsp Extra Virgin Olive Oil

Red Onion (sliced thin into 1/2 moons)

lb (453 grams) Crimini Mushrooms (or baby bella, diced small, stems removed and discarded)

tsp Minced Garlic (about 2 large cloves)

Tbs Fresh Thyme (finely chopped)

tsp Fine Sea Salt

tsp Balsamic Vinegar (plus more for drizzling)

oz (115 grams) Goat Cheese (crumbled)

Roasted Red Bell Peppers (patted dry, tomatoes

In a saute&#x27; pan add 2 tsp olive oil and heat until shimmering. Add the onions, stir to coat and turn heat down to medium low. Cook the onions stirring occassionally until softened and slightly caramelized, about 15 minutes. Transfer to a medium mixing bowl.  Set aside.

In the same pan, add the remaining 2 tsp olive oil and heat until shimmering. Keep heat on medium high and add the mushrooms spreading them out into an even layer. Stir only occassionally so that they sear, for about 10 minutes or until dark golden. During the last minute of cooking stir in the garlic. Transfer to the mixing bowl with onions and add the thyme, salt, vinegar and crumbled goat cheese. Stir throughly to incorporate the ingredients. Taste for salt adjustment.

Cut the bread horizontally. Brush the insides lightly with olive oil, and a light drizzle of balsamic vinegar.  Spoon about 4 Tbs of mushroom mixture on bread, pressing it together so that the mushrooms stick together. Add a few grinds of black pepper. Top with roasted red bell pepper and spinach. Place the top piece of bread on the panini. Repeat until all the sandwiches are assembled.

To Assemble the Panini:

*If using a pan rather than a grill pan or panini press, you&#x27;ll need to brush the outside of the bread with a bit of fat (olive oil or butter will do). Place the panini on a hot grill pan or panini press and place something heavy on top like a cast iron skillet or lid. If using a cast iron skillet, check to see if the bottom has rust on it. If so, place a piece of parchment paper between the sandwich(s) and the skillet. A cast iron skillet is heavy enough on it&#x27;s own to press the panini, but if using a lid, you&#x27;ll have to put some weight on it. Cook/toast for about 4-5 minutes until toasty (a few dark spots are okay) and the cheese begins to melt. Flip the panini and press again for about 3-4 minutes or until heated through.

Veggie panini can be shared right away, at room temperature or chilled straight from the refrigerator. If refrigerating, store in a covered container until ready to enjoy. To reheat, place in a 350f oven for 10-15 minutes or until heated through.

Press the Panini:

A real simple and easy Mushroom sandwich recipe that is made with a stuffing of savory sautéed mushrooms together with spring onions, garlic, herbs and seasonings. The sandwiches can either be toasted or grilled.

Mushroom Sandwich Recipe

olive oil (or butter)

chopped button mushrooms (or 3 cups chopped mushrooms)

spring onions with greens (or ⅓ cup chopped onions)

garlic (or 2 to 3 garlic cloves, chopped)

oregano

black pepper

parsley

salt (as required)

bread (- whole wheat, white, brown, oats

Firstly, rinse or wipe the mushrooms and then chop them. Then, heat olive oil in a pan. You can also use butter instead of olive oil.

Add chopped garlic. Sauté till the raw aroma of garlic goes away. There is no need to brown the garlic.

Then, add chopped spring onions with the greens. Sauté for a minute on low to medium heat. You can also add ⅓ cup chopped onions instead of spring onions. If adding onions, then sauté till they are translucent.

Now, add the chopped mushrooms.

Stir and sauté on low to medium heat.

Initially the mushrooms will leave lot of water.

Continue to sauté till all the water evaporates.

Once all the water has evaporated, add dried oregano, crushed black pepper and chopped parsley or coriander leaves. Also, add salt as per taste. You can add any dried herb or fresh herbs of your choice.

Mix well. Switch off the heat.

Making mushroom stuffing

Take the bread slices. Slice the edges if you want. You can use your preferred bread to make the sandwiches.

Spread the prepared mushroom filling on the bread slices.

Top with another bread. Repeat the same with other bread slices.

Place the sandwiches in a preheated toaster or grill. You can also toast these sandwiches in a hand held stove top toaster.

Grill the sandwiches till crisp and golden.

Slice the grilled sandwiches.

Serve Mushroom Sandwich hot with green chutney or tomato ketchup.

Making mushroom sandwich

Roasted Portobello Mushroom Sandwich with pesto mayo, tomatoes and feta.&nbsp;A quick and easy vegetarian sandwich recipe.

Portobello Mushroom Sandwich

portobello mushrooms (wiped clean)

olive oil

tbsp balsamic vinegar

tsp sea salt

tsp black pepper

mayonnaise

tbsp vegetarian green pesto

ciabatta rolls

cherry tomatoes (sliced)

basil leaves

feta cheese (25 grams)

Preheat the oven to 392F / 200CBrush both sides of the mushrooms with the oil then with the balsamic vinegar. Season with salt and pepper.Place the mushrooms stem side up on a small baking tray.Bake in the oven for 10 to 15 minutes.

Split the ciabattas in half, brush a little oil over each one then toast the inside of both pieces on a hot griddle pan. In a small bowl mix the pesto and the mayo together.Spread the mayo over the bottom ciabatta.

When the mushrooms are roasted, carefully&nbsp;pat them dry if they are very wet.Place one mushroom on each ciabatta. Crumble over the feta then add the tomatoes and a couple of basil leaves.Place the remaining ciabatta on top on then serve immediately.

Love it real yummie. Great for the weekend

It was delicious!  Added red peppers and spinach to our sandwiches too.  Thank you for the recipe.

This sandwich is amazing. I had one tiny issue. The instructions don't say what to do with the pesto. When I read the blip under the 5 stars after I  printed the recipe, I  realized you need to blend the mayo and pesto together. Might want to update your instructions. A novice cook would not pick up on that.

I ditched the bread and placed the portobello on a pile of arugula………Delishhhhhh. 
Thank you for this inspiring dish.

My first time EVER and so EASY. I had a Portobello sandwich 10 yrs ago that I have never stopped thinking about and I CAN HARDLY BELIEVE IT, THIS IS EVEN BETTER BUT IT IS! THANKS! ❤ This needs to be shared!

Delicious. Paired, as suggested, with the potato wedge recipe. Used the leftover oils from these wedges to toast the ciabatta. Added fresh mozz and baby lettuce. DELICIOUS.

oh my goodness I am drooling at  6am in the morning to eat this divine sandwich. I just love how portabello mushrooms taste like steak this is perfection!

Omg, this sandwich looks incredible Michelle! Talk about flavor explosion! I bet the smells are incredible too. Such a fun delicious recipe and seriously your pics look amazing and so colorful here.

I love portobello mushrooms!   They make a great alternative to a burger and are so tasty.   I love the sound of the pesto mayonnaise sauce too.

Such a delicious vegetarian meal idea - super decadent yet healthy!

This sandwich sounds awesome, I love all the flavours in there!

This utterly delicious portabella sandwich features tender mushrooms, roasted red pepper, fresh arugula, and a homemade garlic aioli sauce. It&#39;s incredibly flavorful &amp; satisfying!

Portabella Mushroom Sandwich (Vegan!)

portabella mushrooms (about 4 large caps, stems removed)

tamari

Tbsp. balsamic vinegar

water

Worcestershire sauce

smoked paprika

onion powder

garlic powder

Vegan Garlic Aioli (or more to taste)

baby arugula (or spinach)

red peppers

bread (or 4 sandwich buns)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Set aside.

In a large mixing bowl, add tamari, balsamic vinegar, water, Worcestershire sauce, smoked paprika, onion powder, and garlic powder. Stir well to combine.

Clean mushrooms and slice into 1/2&quot; strips. Then add them to the large bowl and gently toss with a spatula to coat with the marinade. (It&#39;s okay if some mushrooms break.)

Lay out the marinated mushrooms single file on your lined baking sheet. (Feel free to spoon any leftover marinade over the top of the mushrooms on the sheet.) Bake for 25 minutes or until desired tenderness.

Assemble sandwiches: Lightly toast your bread if desired. Then spread about 1 Tbsp. aioli, or more, on each slice of bread. (Spreading it on both sides acts as a helpful &quot;glue&quot; holding the sandwich together.) Then on one slice, layer some mushroom strips, 1/2 cup arugula, and some roasted red pepper. Place your other bread slice on top.

I’ve made this twice and I’ll be making it again for sure. This is soo good! I followed recipe exactly and even made the oil free garlic aioli sauce. Toasted a nice multi grain bun, added arugula, a slice of tomato with the mushrooms and peppers that I roasted myself and this is an amazing sandwich!!! Thank you for sharing recipe!

My whole family loved this! I used ciabatta rolls which were delicious. Easy to make and can be customized for little ones.

Absolutely delicious!! And so easy to make!  I didn't make the garlic aioli only because I had some of your wonderful cashew mayo to use up, but will definitely try the aioli sauce next time.  Just bought some fresh caps today, so we'll be making these sandwiches again this weekend.  As always, thanks for sharing such tasty easy to make recipes!

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The most viewed mushroom sandwich recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine