Garlic Cream Cheese Portabella Sandwich
Savor the rich, earthy flavors of this Garlic Cream Cheese Portabella Sandwich—a vegetarian delight that's as indulgent as it is satisfying. Featuring tender, oven-roasted portabella mushroom caps seasoned to perfection, this sandwich is elevated by a luscious, garlicky cream cheese spread infused with fresh parsley for a vibrant touch. Nestled between toasted ciabatta bread, each bite strikes the perfect balance with juicy tomato slices and peppery arugula. Easy to make in just 35 minutes, this recipe is ideal for weeknight dinners or hearty lunch ideas. Whether you're a mushroom lover or looking for a meat-free sandwich option, this is a must-try! Perfect for vegetarians, sandwich enthusiasts, and garlic cream cheese fans alike.
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Recipe Information
Ingredients
- 2 pieces Portabella mushroom caps
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 4 ounces Cream cheese, softened
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 pieces Ciabatta bread or sandwich rolls
- 4 pieces Tomato slices
- 1 cup Arugula leaves
- 1 tablespoon Butter
Instructions
Preheat the oven to 400°F (200°C).
Clean the portabella mushroom caps with a damp paper towel and remove the stems.
Brush both sides of the mushroom caps with 1 tablespoon of olive oil and place them on a baking sheet, gill side up.
Sprinkle the mushrooms with a pinch of salt and black pepper. Roast in the oven for 15–20 minutes, flipping halfway through, until tender.
While the mushrooms are roasting, prepare the garlic cream cheese spread. In a small skillet, heat the remaining tablespoon of olive oil over medium heat.
Add the minced garlic cloves to the skillet. Sauté for 1–2 minutes until fragrant but not browned.
In a mixing bowl, combine the sautéed garlic, softened cream cheese, chopped parsley, 1/4 teaspoon of salt, and a pinch of black pepper. Mix until smooth and well combined. Set aside.
Slice the ciabatta bread or rolls in half and lightly toast them. Optionally, spread a thin layer of butter on the cut sides before toasting.
To assemble the sandwiches, spread a generous layer of the garlic cream cheese mixture on the bottom halves of the toasted bread.
Place a roasted portabella mushroom cap on top of the cream cheese spread, followed by two tomato slices and a handful of arugula leaves.
Cap each sandwich with the top half of the toasted bread. Serve immediately and enjoy!
Nutrition Facts
Calories |
1299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 35.9 g | 180% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 111.0 g | 40% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 12.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1400 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
