Portobello Mushroom Sandwich Recipe

Rating 5.0
| 1
This portobello mushroom sandwich is bursting with flavor. Marinated portobello mushrooms are grilled and layered with homemade garlic aioli and fresh vegetables for a satisfying meatless meal.
Dinner
Californian
13
ingredients
11
steps
45
minutes
Chef Elham has been teaching her unique style of elegant cuisine for the past 16 years. She nurtured her gift as a teacher with Sur La Table as the manager of the culinary program. Her specialties include classic French dishes as well as beloved Asian favorites that entice the palate. Chef Elham is thorough, patient and loves to see her students making great food and having fun while doing it.

Ingredients

Servings:
4
4
large portobello mushrooms
3 tblsp
extra-virgin olive oil
3 tblsp
balsamic vinegar
sea or kosher salt and freshly ground black pepper, to taste
1
batch of garlic aioli, see below
4
slices of red onion, about ¼” thick
4
large pieces of roasted red pepper, or about 1 cup if in small pieces
4
leaves of butter lettuce, or lettuce of choice
focaccia bread, cut into 4” squares and then sliced in the middle for the top and bottom of the sandwich
4
slices of sharp cheddar or Monterey Jack cheese
For the Garlic Aioli
1/2 cup(s)
mayonnaise
1
small garlic clove
1 tsp
lemon zest

Directions 11 steps | 45 Minutes

Step 1

Use a paper towel to wipe off the top of the mushrooms. Gently scrape off the gills on the inside of mushrooms with a spoon and discard.

Step 2

Brush both sides of the mushrooms with olive oil. Place on a platter and season with salt and pepper.

Step 3

Place the mushrooms bottom side up and drizzle the balsamic vinegar on top. It will pool slightly in the cap of the mushroom. Let the mushrooms sit in this marinade for 20 minutes or up to 4 hours.

Step 4

While the portobello mushrooms are marinating, make the garlic aioli. Mix the mayonnaise, minced garlic and lemon zest together until combined. Season to taste with salt and pepper. Set aside.

Step 5

Heat a grill or a stovetop grill pan on medium-high heat. You can also use the broiler setting on your oven. Once hot, place the mushrooms, bottom side up, on the grill. Cook for about 3-4 minutes, or until grill marks form.

Step 6

Flip the mushrooms and cook for another 3-4 minutes or until semi-soft.

Step 7

Remove from heat and place one slice of cheese on each mushroom. Cover loosely with aluminum foil. Keep warm.

Step 8

Place the onion slices on the grill and cook for about 2-3 minutes on each side. Keep warm.

Step 9

To assemble the sandwiches, put the bottom slice of focaccia bread on a plate. Spread a layer of garlic aioli.

Step 10

Top with mushroom and cheese, roasted pepper, onion and lettuce.

Step 11

Spread more aioli on the top slice of bread and place on top of the sandwich. Serve Immediately. Enjoy!


Notes:

Variations

  • Use blue or goat cheese for a stronger, more pungent flavor.
  • Serve on a brioche bun instead of focaccia bread.
  • Make truffle aioli with ½ cup mayonnaise and 1 teaspoon of truffle oil.
  • Add jalapeño slices or grilled jalapeños

Make-Ahead

 

  • The aioli can be made up to 1 week in advance. Keep refrigerated.

 

Nutrition Per Serving
View All
CALORIES
472
FAT
42.8 g
PROTEIN
8.5 g
CARBS
16.1 g

FOOD FOR THOUGHT?

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1 Comments
1 Comments
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Chrystal G.

Chrystal

13 Jul 2022

Perfect vegan option

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