Low Fat Grilled Portobello Sandwich
Savor the perfect balance of flavor and nutrition with this Low Fat Grilled Portobello Sandwich—a delightfully healthy twist on a classic sandwich. Juicy, meaty portobello mushroom caps are marinated in a fragrant blend of balsamic vinegar, olive oil, and garlic, then grilled to perfection for that smoky, charred flavor. Paired with fresh spinach, juicy tomato slices, and sweet red onion, all nestled between toasted whole-grain buns, this sandwich is elevated by a tangy low-fat mayo and Dijon mustard spread. Ideal for quick lunches or light dinners, this recipe is low in fat, packed with plant-based goodness, and ready in just 25 minutes. Whether you're a vegetarian or simply seeking a healthier sandwich option, this grilled portobello burger will leave you feeling satisfied and guilt-free.
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Recipe Information
Ingredients
- 4 large Portobello mushroom caps
- 2 tablespoons Balsamic vinegar
- 1 teaspoon Olive oil
- 2 cloves Garlic
- 2 tablespoons Low-fat mayonnaise
- 1 tablespoon Dijon mustard
- 4 Whole-grain sandwich buns
- 1 cup Fresh spinach leaves
- 1 large Tomato
- 0.5 Red onion
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Salt
Instructions
Clean the portobello mushroom caps by wiping them with a damp paper towel. Remove the stems and use a spoon to gently scrape out the gills if desired.
In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and black pepper to create the marinade.
Place the portobello mushrooms in a shallow dish and pour the marinade over them, ensuring each cap is thoroughly coated. Let the mushrooms marinate for 10-15 minutes.
While the mushrooms are marinating, slice the tomato and red onion into thin rounds. Set aside the sandwich toppings, including the fresh spinach leaves.
Preheat a grill or grill pan over medium-high heat.
Grill the marinated portobello mushrooms for about 4-5 minutes per side, or until tender and slightly charred. Remove from heat.
In a small bowl, mix the low-fat mayonnaise and Dijon mustard together to make the sandwich spread.
Toast the sandwich buns on the grill for 1-2 minutes until lightly crisped.
To assemble the sandwiches, spread the mayonnaise-mustard mixture evenly on the bottom half of each toasted bun. Layer with fresh spinach leaves, grilled portobello mushroom caps, tomato slices, and red onion rounds. Place the top halves of the buns on the sandwiches.
Serve immediately and enjoy your low-fat grilled portobello sandwich!
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 4184 mg | 182% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 48.3 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 302 mg | 23% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2505 mg | 53% | |
*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.
