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Portobello mushroom sandwich featured on a black plate with a wedge of Swiss cheese in the background.

Portobello Mushroom Sandwich

A juicy balsamic marinated portobello mushroom forms the base of this delicious sandwich, loaded with roasted red pepper, Swiss cheese, and greens.
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 4 sandwiches
Calories: 731kcal

Ingredients
 

For the mushrooms:

  • 4 portobello mushroom caps (cleaned, stems removed)
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1 Tablespoon soy sauce
  • 3 cloves garlic (minced)
  • 3/4 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper

For the aioli:

  • 1/2 cup mayonnaise
  • 1/4 cup chopped chives
  • 1 teaspoon dijon mustard
  • 1 clove garlic (minced)
  • Squeeze of lemon juice
  • Salt (to taste)

For the sandwiches:

  • 4 slices Swiss cheese
  • 4 brioche buns
  • 1 cup mixed greens, microgreens, and/or sprouts
  • 6 ounces jarred roasted red bell peppers (sliced)

Instructions

Marinate the mushrooms:

  • In a glass measuring cup, whisk together the balsamic, olive oil, lemon juice, soy sauce, and salt and pepper. Place the mushrooms in a zip lock bag or shallow dish and pour the marinade over the top and undersides of the mushrooms. Cover and refrigerate, marinating for at least 30 minutes or up to 12 hours.

Make the aioli:

  • Combine the mayo, chives, dijon, garlic, and lemon in a measuring cup.whis together. Taste and season with salt as needed.

Grill the mushrooms:

  • Start with clean and oiled grates. Preheat the grill over medium high heat (400-425 degrees). Use tongs to transfer the mushrooms directly to the grill. Grill undisturbed for 3-4 minutes per side, or until mushrooms take on a rich, brown color. Place cheese slices on the mushrooms for the last minute of cooking time.

Serve:

  • Spread each side of the brioche bun with the prepared aioli. Layer with the greens, grilled portabellas and cheese, sliced red peppers, then more greens or sprouts. Sandwich together and enjoy!

Notes

  • To make the sandwich vegan, use eggless mayo and omit the cheese.
  • To pan fry the mushrooms, brush a grill pan with a little oil, then heat over medium high heat. Add the mushrooms and cook undisturbed for 3-4 minutes per side or until mushrooms take on a rich brown color. Place cheese slices on the mushrooms for the last minute of cooking time.
  • Leftover aioli and mushrooms will keep well stored in a sealed container in the fridge for about 4 days.

Equipment

All-Clad Pan Square Grill Pan
Course Sandwiches and Burgers
Cuisine American
Keyword mushroom sandwich, vegetarian sandwich

Nutrition

Calories: 731kcal | Carbohydrates: 49g | Protein: 18g | Fat: 53g | Saturated Fat: 18g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 171mg | Sodium: 1891mg | Potassium: 459mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1325IU | Vitamin C: 26mg | Calcium: 238mg | Iron: 2mg
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