American · Lunch
Grilled Portobello Sandwich
A thick portobello mushroom cap marinated in balsamic, garlic, and herbs, then grilled until tender and juicy. Served on a toasted ciabatta roll with melted provolone, roasted red pepper, arugula, and a garlicky mayonnaise spread. A meat-free sandwich carrying smoky char and savoury depth.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
448Calories
15.5gProtein
25.4gFat
40.5gCarbs
6.8gSugar
3.6gFiber
808mgSodium
27mgChol
6.6gSat Fat
689mgPotassium
278mgCalcium
1.8mgIron
0.3mcgVitamin B12
84mgVitamin C
vegetarian
low-cholesterol
low-calorie
rich-umami
hidden-gems
vegetarian
thirty-min-meals
low-chol
Instructions
1
Prep
Wipe the portobello caps clean, score the tops, and whisk balsamic vinegar, olive oil, minced garlic, salt, and pepper in a shallow dish.
2
Marinate
Coat the caps in the marinade and leave gill-side up for 20 minutes until softened.
3
Grill
Cook the caps on a grill pan over medium-high heat 4 to 5 minutes per side until deeply charred, tender, and releasing juices, laying sliced provolone over them in the final minute until glossy.
4
Toast
Split the ciabatta roll and toast it cut-side down on the grill over medium heat 1 to 2 minutes until golden, crisp, and lightly charred.
5
Plate
Spread mayonnaise on the roll, stack the cheesy caps, add roasted red pepper and arugula, press closed, and cut in half.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g portobello mushroom caps, 2 large
- 2 tbsp2 tbsp balsamic vinegar
- 2 tbsp2 tbsp olive oil
- 2 clove2 clove garlic
- 22 ciabatta roll (170g)
- 2 oz56g provolone, 1 slice
- 2 oz56g roasted red pepper
- 1 oz30g arugula, a small handful
- 2 tbsp28g mayonnaise
- a pinch of salt and black pepper
