Portabella Sandwich with Garlic and Lemon
Sink your teeth into the bold, earthy flavors of a Portabella Sandwich with Garlic and Lemon—a vibrant vegetarian delight that's packed with zesty freshness! Perfectly grilled portabella mushroom caps are infused with a flavorful marinade of olive oil, minced garlic, and fresh lemon juice, creating a tender, smoky base that pairs beautifully with crisp spinach and a creamy homemade Dijon-mayo spread. Nestled inside a crusty sandwich roll and optional melty cheese like provolone or tangy goat cheese, this sandwich offers a gourmet twist that's quick and easy to prepare in under 30 minutes. Ideal for meatless Mondays, casual lunches, or light dinners, this recipe delivers satisfying bites bursting with tangy, garlicky goodness and a hint of charred perfection.
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Recipe Information
Ingredients
- 2 large Portabella mushroom caps
- 2 tablespoons Olive oil
- 2 large Garlic cloves
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 cup Fresh spinach leaves
- 2 medium Crusty sandwich rolls
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 slices Cheese (optional, e.g., provolone or goat cheese)
Instructions
Gently clean the portabella mushroom caps with a damp paper towel and remove the stems.
In a small bowl, whisk together olive oil, minced garlic, lemon juice, lemon zest, salt, and black pepper.
Brush both sides of the mushroom caps generously with the olive oil mixture.
Preheat a grill pan or skillet over medium-high heat. Once hot, place the mushroom caps gill-side down and cook for 5-7 minutes per side, or until tender and lightly charred. Remove from heat and set aside.
While the mushrooms are cooking, lightly toast the sandwich rolls in a toaster or on a separate skillet until golden brown.
In a small bowl, mix mayonnaise and Dijon mustard together to create a creamy spread.
Assemble the sandwich: Spread the mayonnaise-mustard mixture evenly on the bottom half of each sandwich roll.
Layer fresh spinach leaves on each roll, followed by the grilled portabella mushroom caps. If using cheese, add a slice on top of the mushrooms while they are still warm, allowing it to melt slightly.
Place the top half of the roll on the sandwich and press down gently. Serve immediately for maximum flavor.
Nutrition Facts
Calories |
572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1248 mg | 54% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.3 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 196 mg | 15% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 554 mg | 12% | |
*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.
