Grilled Portabella Sammies Sandwiches with Onion Marmalade
Savor the bold, earthy flavors of these Grilled Portabella Sammies Sandwiches with Onion Marmalade – a vegetarian delight bursting with gourmet flair. Marinated portabella mushrooms, seasoned with garlic, balsamic vinegar, and olive oil, are perfectly grilled until tender and savory. The star of the show is the rich, caramelized onion marmalade, created with buttery slow-cooked onions, brown sugar, and a splash of red wine vinegar for the perfect tangy-sweet balance. Layered on toasted ciabatta rolls with creamy goat cheese and fresh arugula, these sandwiches deliver a mouthwatering combination of smoky, tangy, sweet, and peppery flavors in every bite. Perfect for a quick lunch or a casual dinner, this recipe is a must-try for sandwich aficionados and mushroom lovers alike.
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Recipe Information
Ingredients
- 4 large caps Portabella mushrooms
- 4 tablespoons Olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves, minced Garlic cloves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 large Yellow onions
- 2 tablespoons Unsalted butter
- 2 tablespoons Brown sugar
- 2 tablespoons Red wine vinegar
- 4 large Ciabatta rolls
- 4 ounces Goat cheese
- 2 cups Arugula or mixed greens
Instructions
Clean the portabella mushrooms by wiping them gently with a damp paper towel and removing the stems.
In a small bowl, mix olive oil, balsamic vinegar, minced garlic, salt, and black pepper to create a marinade.
Brush the marinade generously over both sides of the mushroom caps and set aside for 15 minutes to marinate.
Meanwhile, peel and thinly slice the yellow onions.
In a medium skillet over medium heat, melt the butter and add the sliced onions. Cook for 8-10 minutes until they begin to soften and caramelize.
Add brown sugar and red wine vinegar to the onions. Stir well and reduce the heat to low. Cook for an additional 15-20 minutes, stirring occasionally, until the onions are dark, jammy, and aromatic. Remove from heat and set aside.
Preheat a grill or grill pan over medium-high heat. Grill the portabella mushrooms for 4-5 minutes per side until they are tender and have nice grill marks.
Slice the ciabatta rolls in half and lightly toast them on the grill for 1-2 minutes, cut side down.
To assemble the sandwiches, spread a layer of goat cheese on the bottom half of each toasted roll.
Place a grilled portabella mushroom cap on top of the goat cheese.
Add a generous spoonful of onion marmalade over the mushroom.
Top with a handful of arugula or mixed greens and finish with the other half of the ciabatta roll.
Serve the sandwiches warm and enjoy!
Nutrition Facts
Calories |
624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 74.1 g | 27% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 14.8 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 125 mg | 10% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 769 mg | 16% | |
*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.
