Grilled Garden Mojo Portabella Sandwich

Greg Appel


Want to forgo meat in a meal?
You'll never miss it with this sandwich .


★★★★★ 1 vote

15 Min
20 Min


  • 4 to 6
    portabella mushrooms, depending on size
  • 2
    soft rolls, kaiser, sesame, your choice
  • 1
  • 1
  • 1
    heirloom tomato or other
  • 1 pkg
    sliced or shredded mozarella cheese, optional
  • ·
    cilantro, fresh
  • 1 bottle
    mojo criollo, available in most grocery stores
  • ·
    salt and pepper to taste

How to Make Grilled Garden Mojo Portabella Sandwich


  1. Prepare grill for direct med. heat
    Clean mushroom caps and remove stem and gills
  2. Brush mushrooms with Mojo (both sides)
    Slice avocado lengthwise,remove pit and lightly coat flesh with veg. oil.
    Slice two 1/4" slices from center of onion and lightly coat with veg. oil
  3. Grill avocado and onion over direct heat till just soft, remove to side to keep warm.
    Grill shrooms gill side down for 4 minutes, turn and grill for another 4 minutes or just untill the shrooms start to release their moisture.
    Add cheese to caps, (if using) close grill lid to melt cheese, remove
  4. Slice roll, add portabellas, remove avocado skin and gently flaten the flesh with the flat edge of a large knife, use same knife to scrap under avocado and add desired amount atop shrooms. Add grilled sliced onion, sliced tomatoe, cilantro and salt and pepper.

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