Portabello Mushroom Sandwich
Submitted by chach
Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
20 minA grilled portobello sandwich done right is one of the rare vegetarian sandwiches that doesn’t apologize for not being meat. The mushroom does its own thing: meaty, juicy, with deep umami and a charred edge that goes head-to-head with any burger.
The marinade is the difference between a forgettable mushroom sandwich and a great one. Rice vinegar and lemon juice bring sharp acid; olive oil carries the flavor into the mushroom’s gills; garlic, oregano, salt, sugar, and pepper round out the savory backbone. An hour or two soak gives the marinade time to penetrate the dense flesh, so each bite carries flavor all the way through.
A quick four minutes per side on a hot grill or under the broiler is enough to soften the mushroom and char the surface. Cooking longer turns the mushroom into a sad puddle; cooking less leaves it squeaky and underdone.
The accessories pull their weight. A roasted red bell pepper sprinkled with balsamic and minced shallots adds a sweet-tart layer. Garlic and thyme stirred into mayonnaise becomes a quick aioli. Melted Monterey Jack ties everything together with stretchy, mild richness. An onion roll, split and toasted, holds the whole stack without getting soggy.
Pro Tips
- Marinate the portobellos gill-side up so the marinade pools and absorbs into the spongy underside. Flipping them a few times keeps both sides flavored.
- Wipe the mushroom caps clean with a damp paper towel rather than rinsing under water. Mushrooms drink water and a soaked cap steams instead of grills.
- Score the cap surface lightly with a knife before marinating. Shallow cuts give the marinade more entry points.
- Toast the onion rolls cut-side down on the grill for the last minute. Direct heat seals the bread so it does not turn into a wet sponge from mushroom juices.
Variations
- Add a slice of provolone or smoked gouda alongside the Monterey Jack for a richer, smokier melt.
- Spread the aioli with a tablespoon of basil pesto for a Mediterranean-leaning version.
- Stack with a few baby arugula leaves for a peppery green crunch.
Ingredients
Directions
Combine marinade ingredients.
Marinate mushroom in this mixture 1 to 2 hours.
Mash other garlic clove into fine paste.
Stir into mayonnaise and add thyme.
On grill or under broiler (or hot griddle) cook mushrooms 4 minutes on each side, or until soft.
Sprinkle red bell pepper with balsamic vinegar and shallots.
Grill or lightly toast onion rolls.
Spread mayo on each half of rolls.
Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls.
Cut in half and serve hot.
Makes two sandwiches.
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