Grilled Eggplant Balsamic Glazed Portabella Mushroom Sandwiches
Elevate your sandwich game with these Grilled Eggplant Balsamic Glazed Portabella Mushroom Sandwiches, a perfect fusion of smoky, tangy, and fresh flavors. Tender, charred eggplant and juicy portabella mushrooms are coated with a rich balsamic glaze, nestled between lightly toasted ciabatta rolls. Layered with creamy mozzarella or vegan cheese, ripe tomato slices, fresh basil, and peppery arugula, these sandwiches deliver a hearty, plant-based delight in every bite. Whether you're a vegetarian, vegan, or simply looking for an easy-to-make, gourmet handheld meal, this recipe is ideal for summer grilling or a robust lunch option. Ready in just 40 minutes, it’s a flavorful way to embrace healthy, meatless dining!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 large Eggplant
- 4 medium Portabella mushroom caps
- 4 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 leaves Fresh basil leaves
- 2 cups Arugula
- 4 pieces Ciabatta rolls
- 4 tablespoons Mayonnaise or vegan mayo
- 1 large Tomato
- 4 slices Mozzarella or vegan cheese slices
Instructions
Preheat your grill or grill pan to medium heat.
Slice the eggplant into 1/4-inch thick rounds and lightly sprinkle with salt. Let sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
Brush both sides of the eggplant rounds and the portabella mushroom caps with olive oil. Sprinkle with garlic powder, black pepper, and half of the salt.
Place the eggplant and mushrooms on the grill. Cook the eggplant for 4-5 minutes per side until tender and slightly charred. Cook the mushrooms for 5-7 minutes per side until soft and juicy.
While the mushrooms grill, brush them with balsamic vinegar on both sides, allowing the glaze to caramelize slightly.
Slice the ciabatta rolls in half and lightly grill the cut sides until toasty, about 1-2 minutes.
Spread a tablespoon of mayonnaise or vegan mayo on the bottom half of each ciabatta roll.
Layer the grilled eggplant, a portabella mushroom cap, a slice of mozzarella or vegan cheese, tomato slices, a few basil leaves, and a handful of arugula on each roll.
Place the top half of the ciabatta roll on the sandwich. Secure with a toothpick if necessary.
Serve warm and enjoy your Grilled Eggplant Balsamic Glazed Portabella Mushroom Sandwich!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 1321 mg | 57% | |
| Total Carbohydrate | 58.8 g | 21% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 13.7 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 180 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1043 mg | 22% | |
*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.
