We often host a sandwich night at my house and tonight, I made a portobello mushroom sandwich. I love sandwiches! Not only do sandwiches taste great, but they’re also easy to make. When planning my portobello mushroom sandwich recipe, I added a lot of vegetables.
Although many people avoid bread, I reduce the carb load of my bread by removing the center of the bread, creating a cavity to stack my vegetables. Not only does this reduce the volume of the bread, it also creates a crusty loaf that doesn’t get soggy. And who likes a wet sandwich? I don’t!
Another great thing about making a stellar mushroom sandwich is the type of vegetables, and of course, the dressing chosen to dress up the sandwich. But, as you’ll probably agree, not all sandwiches are created equal.
For that reason, I consider this sandwich to be the best portobello mushroom sandwich I’ve ever made or eaten.
What are the ingredients in this stellar Portobello Mushroom Sandwich?
Let’s start with the star of the sandwich, the portobello mushrooms. Unfortunately, I couldn’t find large portobello mushrooms when I went shopping, so I opted for a 16-ounce medium container of portobello mushrooms.
- Whole-grain French bread or ciabatta (both oil-free options) or bread of choice
- Portobello Mushrooms
- Green zucchini
- Summer Squash (Yellow Zucchini)
- white onion
- Red pepper bells
- Avocado
- tomato
- Spinach
- Vegan Southwest Dressing
Since bread is the key to a great sandwich, I always buy my bread in the bakery section. Believe it or not, most breads are oil-free and vegetarian. Most bread is made with flour, yeast and water!
Choose your favorite bread from the bakery section and check the label. However, stay away from the processed bread aisle, because that’s where you’ll find bread with oils and preservatives.
Marinate vegetables for a great mushroom and vegetable sandwich
To marinate the mushrooms and vegetables, use a mixture of balsamic vinegar and Dijon mustard and some Italian seasoning. Although I love grilled vegetables, I grilled the mushrooms this time because I couldn’t find large portobello mushrooms.
Consequently, I marinated my mushrooms separately from the other vegetables and cooked the other vegetables on the grill. However, I recommend cutting the vegetables to the same size to cook evenly on the grill.
Assembling the Portobello Mushroom Sandwich (shown here with a ciabatta)
Once the mushrooms are fried, and the vegetables are grilled, I remove the center piece on both sides of the bread without traversing the top or bottom. Next, toast the bread to crisp it up before adding any cooked or raw vegetables.
Mushrooms go first as the sandwich’s rock star, followed by grilled zucchini, squash, onions and red peppers. The other side of the bread is layered with vegan southwest dressing, avocado, tomato and spinach.
The magic or any sandwich or salad is always the sauce. For this particular sandwich, I chose my Vegan Southwest Dressing. All you need for this recipe is some raw cashewsBlend the salsa, water, and lime juice in a high-speed blender.
However, if you don’t like it spicy, try these sauces for your portobello mushroom sandwich:
Regardless of your favorite sauce or dressing for a sandwich. We all know sauce brings a sandwich together.
The question then remains; Who dares to eat or bite this sandwich? Me!
I’m not shy, pretend not to eat! On the contrary, I can eat a lot! And I attribute it to eating healthy. And, because I love to eat, I usually eat a lot. Now, it might take me a little longer to figure out how to eat this big sandwich, but I can eat almost anything with the right amount of determination.
My husband, on the other hand, admires my ability to eat just as much as he does.
So, the next time you want a hearty sandwich, consider making a portobello mushroom sandwich full of veggies and garnished with your choice of dressing or sauce. And, whatever you do, don’t forget the sauce.
And, if you’re anything like me, you’ll figure out how to eat this beautiful creation using one hand.
FAQs
How do portobello mushrooms taste?
A portobello mushroom has an earthy and meaty flavor, making it an excellent ingredient for burgers and sandwiches.
Is it okay to eat portobello mushroom gills?
Actually it doesn’t. Although the gills of a portobello mushroom are technically edible, they make your food taste murky and nasty.
Do you like healthy vegan sandwiches? If so, we’ve got you covered!
📖 Recipe
Portobello Mushroom Sandwich
Don’t be shy! You know you want to bite into this layered portobello mushroom sandwich. Loaded with marinated mushrooms, grilled zucchini, onions, red peppers, and raw veggies inside a grilled bun with vegan southwest dressing, this mushroom sandwich will have all your sandwich cravings in every bite.
instructions
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Cut the loaf of bread in half and carefully remove the excess bread from both sides of the loaf, making sure not to break the crusty exterior.
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Set aside
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Make the marinade by whisking the ingredients together.
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If you plan to use large portobello mushrooms, marinate all the vegetables in a large ziplock bag. If you’re using smaller mushrooms, and you planted them separately like I did, divide them and put them in a separate ziploc with a quarter of the marinade.
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Allow the vegetables to marinate for at least an hour.
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Saute the mushrooms in a skillet over medium-low heat until browned.
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If grilling mushrooms with other vegetables, preheat grill to 400 degrees, place mushrooms, zucchini, onion and red bell pepper on grill and cook 5 minutes on each side.
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Then, place the bread on a baking sheet and broil for 3 minutes on low heat. Watch the bread, as it can cook faster (oven broilers differ in power).
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Then, start stacking the vegetables, starting with the mushrooms, followed by the zucchini, summer squash, onion, and red pepper.
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On the opposite side of the bread, smear the vegan southwest dressing and layer tomatoes, spinach and avocado.
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Next, fold the sandwich into serving sizes and serve with pickles and salad. I served the portobello mushroom sandwich with my German potato salad.
nutrition
Calories: 322kcalSugars: 51gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fats: 3gMonounsaturated fats: 4gTrans fats: 0.003gCholesterol: 1mgSodium: 528mgPotassium: 949mgFiber: 7gSugar: 12gVitamin A: 2618IUVitamin C: 74mgCalcium: 79mgIron: 4mg
Oh! My name is Kathy, I am a retired high school English teacher and vegan enthusiast and blogger. My entire blog is completely plant-based vegan. I truly believe that what we eat and how we live determines our health and the preservation of our planet! 🙂