Portobello Mushroom and Goat Cheese Sandwiches
Elevate your sandwich game with these Portobello Mushroom and Goat Cheese Sandwiches—a gourmet delight that’s hearty, flavorful, and surprisingly easy to make. Marinated portobello mushroom caps are grilled to perfection, creating a tender, meaty base packed with savory notes of balsamic vinegar and garlic. Nestled in buttery-toasted ciabatta rolls, the mushrooms are complemented by creamy goat cheese, peppery arugula, and crisp red onion for a harmonious balance of textures and flavors. A hint of tangy mayo ties everything together, making this sandwich an irresistible vegetarian option for lunch or dinner. Ready in just 25 minutes, this recipe is perfect for weeknight meals or casual gatherings, offering a restaurant-quality experience right at home.
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Recipe Information
Ingredients
- 4 large caps Portobello mushrooms
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Balsamic vinegar
- 2 cloves Minced garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 rolls Ciabatta bread
- 4 ounces Goat cheese
- 2 cups Arugula
- 0.5 medium, thinly sliced Red onion
- 4 tablespoons Mayonnaise
- 1 tablespoon Butter
Instructions
Clean the Portobello mushroom caps with a damp paper towel and remove the stems.
In a small bowl, mix 2 tablespoons of olive oil, balsamic vinegar, minced garlic, salt, and black pepper to make a marinade.
Place the mushroom caps in a shallow dish, gill side up, and brush the marinade over both sides of each mushroom. Let them marinate for at least 10 minutes.
While the mushrooms marinate, preheat a grill pan or skillet over medium heat.
Split the ciabatta rolls in half and lightly butter the cut sides.
Toast the ciabatta rolls on the grill pan or skillet until golden brown, about 1-2 minutes. Set aside.
Add the remaining 1 tablespoon of olive oil to the grill pan or skillet and cook the mushrooms, gill side down first, for 4-5 minutes per side until tender and slightly caramelized. Remove from heat.
Spread 1 tablespoon of mayonnaise on the bottom half of each toasted roll.
Top each with a cooked Portobello mushroom, 1 ounce of goat cheese, a handful of arugula, and a few slices of red onion.
Place the top half of the roll on the sandwich and press gently.
Serve immediately while warm.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.6 g | 182% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3395 mg | 148% | |
| Total Carbohydrate | 173.0 g | 63% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 19.8 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 275 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2510 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.
