This recipe is something I’ve been making for a loooong time. It’s probably my favorite vegetarian sandwich. I’m not reinventing the wheel here, but this sandwich is amazing.
I think the marinade makes this sandwich better than any portabella sandwich I’ve had in a restaurant. It’s filled with fresh herbs…. I guess it helps I work for a fresh herb company, but since it’s summer, all of these herbs (rosemary, thyme & parsley) are available at your local grocery store or farmers market.
Have I told you I’m obsessed with goat cheese?? I’m pretty sure I have… I try to sneak it into ANY meal where it makes sense. This sandwich makes sense. Load on the goat cheese. Please don’t be shy….
Not only is this sandwich great for a vegetarian at a BBQ, but meat lovers will enjoy it too! Portabella mushrooms are so thick and juicy. Then combine it with some roasted red peppers, grilled red onions, fresh basil and goat cheese on artisan bread — any carnivore will be lining up for this sandwich.
Grilled Portabella Mushroom Sandwiches, serves 4
- 1/4 cup red wine vinegar
- 1 Tbsp. Dijon mustard
- 2 cloves garlic, finely chopped
- Pinch of red chile flakes
- 1 Tbsp. finely chopped rosemary
- 1 Tbsp. finely chopped fresh thyme leaves
- 2 Tbsp. finely chopped fresh flat-leaf parsley leaves
- 1/2 cup olive oil
- Kosher salt
- Freshly ground black pepper
- 4 medium portobella mushrooms, stems removed
- 1 red onion, sliced in rings
- 1/2 jar of roasted red peppers, chopped
- Loaf of artisan bread. (I used ciabatta)
- 4 oz goat cheese log
- 8-10 basil leaves
- Heat your gill to medium.
- Whisk together the vinegar, mustard, garlic, red chile flakes, rosemary, thyme, and parsley in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper. In a zip lock bag, add marinade and mushroom caps. Marinade up to 4 hours.
- Remove mushrooms from marinade, but save the marinade. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, 3 to 4 minutes longer. Drizzle olive oil on red onion. Grill 4 minutes per side.
- Remove the mushrooms from the grill and cut into slices. I did about 4 slices per mushroom. Place the mushrooms in a large bowl, add the marinade, and toss to coat. Chop onion and add to marinade. Let marinate at room temperature for 10 minutes before serving.
- Toast bread on the grill. Let it get slighty charred. Remove from grill and spread goat cheese on both sides of bread. Top with basil leaves on both sides of bread. Add the mushroom onion mixture. If you have a crusty bread, make sure you get some of the marinade on the bread. It will soak right into it. Add roasted red peppers. This sandwich can be served warm or cold.