Portobello Sandwich

Delicious, satisfying, this Portobello mushroom sandwich uses these meaty mushrooms to make the perfect bread substitute for a sandwich.

NUTRITION FACTS

Serving Size:
1 Whole Sandwich

1

SERVINGS

305

CALORIES

24.3g

FAT

14g

PROTEIN

6.6g

NET CARB

9.3g

To make a Portobello sandwich, simply remove the stem, top with cheese or meat and gently roast it in the air fryer, oven or grill. Finish by adding your favorite sandwich fixings to both or one side and put the two mushrooms together to make the perfect portable sandwich! 

How to make a Portobello sandwich

1. Select two large Portobello mushrooms that are roughly the same size and diameter.
2. Remove any visible dirt and remove the stems by slicing them off.
3. Brush olive oil onto the mushroom gills and cook it in the air fryer, oven or grill.
4. Top with sliced mozzarella cheese.
5. Cook it until cheese is melted – Air fry, bake or grill.
6. Top with sliced tomato and fresh basil. Sandwich together!

Pro Tip: When I originally made this sandwich, I cooked my Portobello mushrooms gill side up with the cheese on top. I found collected too much liquid in the mushroom cap making it soggy and mushy. It’s best to cook the mushrooms gill side down. Then flip, add the cheese and finish cooking until the cheese is melted.

Portobello Mushroom Sandwich Ingredients

•  2 large Portobello mushrooms (about the same diameter)
•  1 tablespoon olive oil
•  salt & pepper
• 2 slices fresh mozzarella cheese
•  2 slices tomato
• Portobello Sandwich Directions
• STEP 1
  Prepare mushrooms Clean any visible dirt of the outside of each mushroom. Trim off the mushroom stem and discard. Brush olive oil on the mushrooms gills of both. Season the gills with salt and pepper.
•  STEP 2
• Top up
• Cook the mushrooms with the gill side down in the air fryer at 380 degrees 5-8 minutes, in the oven at 425 degrees for 5-10 minutes or the grill on high heat for 3-4 minutes. Flip, allowing the water to drain out, and add the cheese slices to each mushroom. Continue cooking until the cheese is melted.
• STEP 3
• Sandwich fixings
• After cooking, top each side with sliced tomato and fresh basil. Put the two mushrooms together to make a sandwich.
• Why use a Portobello mushroom
• Portobello mushrooms are a type of large, mature mushroom that are often used as a meat substitute in many vegan and vegetarian dishes due to their hearty texture and rich, earthy flavor. They are low in calories and high in fiber, making them a healthy choice for anyone looking to add more vegetables to their diet.
• Many recipes use this large mushroom as a replacement for beef or deli meats in a burger or sandwich. For this mushroom sandwich recipe, two large mushroom caps are used as bread.
• How to clean Portobello mushrooms
• Brush off any visible dirt or soil from the mushrooms.
• Rinse the mushrooms by running it until cold water for 10-20 seconds.
• If necessary, use damp, clean sponge or brush to gently scrub the top of the mushroom cap. Rinse.
• Pat dry with a paper towel to remove excess moisture.

Storage information

Unfortunately, unless you are eating this Portobello mushroom sandwich raw, it’s best to consume it right away, shortly after cooking.

Cooked Portobello mushrooms can continue to collect liquid as they cool, making your sandwich mushy.