Don't miss another issue…      Subscribe

Open-face Grilled Portobello Sandwiches with Parsley-Basil Goat Cheese

Open-face Grilled Portobello Sandwiches with Parsley-Basil Goat Cheese

Grilled marinated portobello is tender, juicy and flavorful. Place it on the sandwich bread, and a delicious meatless sandwich. Toss some fresh mixed greens, cherry tomatoes, and radishes with a light vinaigrette, serve it beside the sandwich, here you have a hearty and tasty meal.













Low Cholesterol, Trans-fat Free, Low Carb


2 large mushrooms, portabello
stem and gills removed, 4 to 5-inch large
4 tablespoons olive oil
for brushing
1 tablespoon soy sauce, tamari
2 cloves garlic
or as needed, minced
red pepper flakes
to taste, optional
Parsleybasil goat cheese:
2 ounces goat (chevre) cheese
1/2 cup, soft and at room temperature
2 tablespoons parsley leaves
freshly chopped
1 tablespoons basil
leaves, freshly chopped
1 tablespoon lemon zest
freshly grated or zested
1 small garlic cloves
finely chopped or minced
salt and black pepper
to taste
2 slices buns
or thickly sliced
1 clove garlic
olive oil
salt and black pepper
1 beefsteak tomatoes
slice into 1/2-inch slices


Parsley-basil goat cheese:

Add goat cheese, parsley, basil, lemon zest, and garlic into small bowl, mix until well combined. Season with salt and black pepper. Set aside.

Assemble sandwich:

In small bow, mix together olive oil, soy sauce, garlic and red pepper flakes if desired until well combined.

Brush oil mixture on both sides of the prepared portobello mushrooms. Let sit for 5 to 10 minutes.

Preheat grill.

Place mushrooms on grill, cook for about 4 minutes until cap turns into brown and well marked; turn to the other side, and keep grilling for another 3 to 4 minutes.

Rub one side of each slice with garlic halves, brush with olive oil, and sprinkle with salt and black pepper.

Grill bread, oil-side down, about 2 minutes. Spread same amount of herbed goat cheese on each slice, oiled side up.

Place one tomato slice on each of sandwich and sprinkle with salt and black pepper.

Place one grilled portobello on each sandwich. Drizzle with some olive oil if needed. Serve.


* not incl. in nutrient facts


over 6 years

Parsley-basil goat cheese was a hit in this recipe. I used my favorite Asian marinade (soy sauce, ginger, garlic, sesame oil and vegetable oil mix together as needed) to brush both sides of the mushrooms, which added tons of flavors into the mushrooms, after grilling, they tured out tender, juicy and flavorful, which went very well with the thick-juicy tomato and, creamy, tangy and refreshing parsley-basil goat cheese. A delicious summer grilled burger!!

Add review




Nutrition Facts

Serving Size 81g (2.9 oz)
Amount per Serving
Calories 32589% of calories from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 13mg 4%
Sodium 530mg 22%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 14% Vitamin C 19%
Calcium 7% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


Add Photo

Up to 1MB in size, .jpg format


Live Feed