Portobello Sandwiches with Red Pepper Sauce

Portobello Sandwiches With Red Pepper Sauce

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Lynette !


Meatless sandwich that doesn't feel that way because of the "meatiness" of the portobello!


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 4
    4-inch portobello mushroom caps
  • 2 Tbsp
    extra-virgin olive oil, divided
  • 2 clove
    garlic, minced and divided
  • 2 slice
    red onion, 1/2 inch thick
  • 1/4 tsp
    kosher salt, divided
  • 8 slice
    ciabatta bread
  • 1/2 c
    bottled roasted red peppers, rinsed and drained
  • 1 Tbsp
    dry-roasted almonds, coarsely chopped
  • 1 tsp
    red wine vinegar
  • 2 oz
    goat cheese, crumbled
  • 1 c
    fresh spinach
  • 12
    basil leaves

How to Make Portobello Sandwiches with Red Pepper Sauce


  1. Preheat broiler to high.
  2. Heat a grill pan over medium-high heat. Remove the gills from the mushrooms using a spoon; discard gills. Combine 1 1/2 tablespoon oil and half of the garlic; brush over the mushrooms and onion slices. Place the mushrooms and onion slices in the pan and cook for 5 minutes on each side or until tender. Remove from the heat. Sprinkle mushrooms with 1/8 teaspoon salt. Separate the onion into rings.
  3. Place the bread slices on a baking sheet, and broil for 1 minute on each side or until browned.
  4. Place the remaining 1 1/2 teaspoons oil, remaining garlic, remaining 1/8 teaspoon salt, bell peppers, almonds, and vinegar in a food processor, and process until smooth.
  5. Spread the red pepper sauce over 1 side of each bread slice. Top 4 bread slices evenly with cheese, 1 mushroom, onion rings, spinach, and basil. Top with remaining 4 bread slices, spread side down. Enjoy!

Printable Recipe Card

About Portobello Sandwiches with Red Pepper Sauce

Course/Dish: Sandwiches
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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