Portobello Mushroom Sandwich Recipe

For a filling vegan meal, try this Portobello Mushroom Sandwich recipe.

| April 2012 Web

  • This Portobello Mushroom Sandwich recipe provides two hearty servings.
    Photo By Hilary McHones
  • In “The Sexy Vegan Cookbook,” “regular dude” and YouTube sensation Brian Patton shares 100 vegan recipes that are failure-proof, fun and flavor-filled.
    Photo Courtesy New World Library

A large Portobello mushroom becomes more mouth-watering as it’s roasted in olive oil, balsamic vinegar and its own juices. Slap on a yummy white bean spread and sandwich the whole thing between two hearty ciabatta roll halves. This Portobello Mushroom Sandwich recipe, courtesy of self-taught cook and author Brian Patton, is excerpted from The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude (New World Library, 2012). 

The Portly Fellow: Portobello Mushroom Sandwich Recipe

If this Portobello Mushroom Sandwich were a person, he would be a round, top hat–wearing gentleman in an old-timey suit with a pocket watch, monocle, and cane. And despite his size, he would eat sandwiches in a dainty fashion. That makes me smile.

Makes 2 sandwiches 

2 portobello mushrooms, stemmed and wiped clean
2 1/2 teaspoons extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt and pepper
1/2 cup sliced red onion
2 ciabatta rolls, halved and toasted
1/2 cup Sun-Dried Tomato and White Bean Spread
1 roasted red bell pepper, halved
1 small handful baby arugula
1 medium tomato, sliced

Preheat the oven to 350°F. Coat the mushrooms with 2 teaspoons of the oil, the vinegar, and a pinch of salt and a pinch of pepper. Place the mushrooms in the smallest roasting vessel that will hold them. The smaller the vessel, the more of the delicious mushroom juice that will collect during cooking, so make sure the vessel has sides. You can make one out of foil if need be. On a baking sheet, toss the onion slices with the remaining 1/2 teaspoon of oil, a pinch of salt, and a pinch of pepper, and spread them out. Roast both the shrooms and the onion for 15 to 20 minutes, or until soft. Remove the mushrooms and onion from the oven, and let cool, making sure to reserve any mushroom juices that have accumulated. Cut the shrooms thinly on the diagonal, so that you create wide, flat slices.

Now you’re ready to assemble! Remember those shroom juices you were trying to preserve? Drizzle them on the bottom half of each of the ciabatta rolls (if there’s not enough, don’t get your butthole all a-pucker — just drizzle some additional oil and vinegar on the ciabatta to compensate), and smear the top halves with the bean spread.

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