portobello 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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Top 2 portobello mushroom sandwich recipes from across the web

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Portobello Mushroom Sandwich

Portabella Mushroom Sandwich (Vegan...

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