There’s something truly magical about dining al fresco with loved ones. Picture this: a delightful picnic on a sunny afternoon, the warmth of the sun paired with the aroma of delicious food. Our Grilled Portobello Mushroom Sandwich Recipe is the perfect choice for such an occasion. These meaty, marinated portobello mushrooms combined with the peppery notes of arugula and the smoky sweetness of roasted red peppers create a sandwich that’s not only hearty but also an absolute crowd-pleaser. This recipe is all about family, creativity, and making memories that last a lifetime.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Skill Level: Easy
Ingredients
- 4 large portobello mushroom caps, cleaned and stems removed
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil, divided
- 1 clove garlic, minced
- Salt and black pepper, to taste
- 4 ciabatta rolls, sliced
- 1 cup fresh arugula
- 1 cup roasted red peppers, sliced
- 1/2 cup crumbled feta cheese (optional)
Instructions
- In a shallow dish, combine the balsamic vinegar, 2 tablespoons of olive oil, minced garlic, salt, and pepper. Add the portobello mushroom caps, turning to coat evenly. Let them marinate for at least 15 minutes, occasionally turning for even marination.
- Preheat your grill to medium-high heat. Brush the grill grates with the remaining olive oil to prevent sticking.
- Grill the marinated mushrooms for about 5-7 minutes on each side, or until tender and slightly charred. Remove from heat and let them rest for a couple of minutes.
- Lightly toast the ciabatta rolls on the grill until they are golden brown.
- Assemble the sandwiches by layering the grilled portobello mushrooms, roasted red peppers, fresh arugula, and feta cheese (if using) on the bottom halves of the ciabatta rolls. Top with the other halves of the rolls.
- Serve immediately, enjoying the wonderful combination of flavors and textures.
Helpful Tips & Variations
For an extra flavor boost, you can add a spread of pesto or hummus on the ciabatta rolls. If you want a vegan option, simply omit the feta cheese or replace it with a dairy-free alternative. Fresh spinach can be used in place of arugula if preferred.
Storage Instructions
Store any leftover grilled mushrooms in an airtight container in the refrigerator for up to 2 days. Reheat on the grill or in a skillet before assembling sandwiches.
Ingredient Substitutions
If you can’t find ciabatta rolls, sturdy whole-grain rolls would make a great alternative. For a gluten-free option, use your favorite gluten-free bread.
Pairings
This Grilled Portobello Mushroom Sandwich pairs wonderfully with a light, crisp salad and a refreshing iced tea or lemonade. Also, consider serving it alongside a hearty vegetable soup for a complete meal.
At Zynahz, our mission is to bring joy and creativity into every kitchen. We hope this Grilled Portobello Mushroom Sandwich Recipe becomes a cherished part of your gatherings. Try it out, share it with your friends and family, and let us know how it turned out! Follow us on social media, sign up for our newsletter, and keep exploring the delicious possibilities with Zynahz. Happy cooking!
