I don’t write about sandwiches often enough – funny for a blog with the word sandwiches in the name. Truth is, I’m really picky about sandwiches and I’m often disappointed with a plain ol’ sandwich. However, when I spied a nice looking portabella mushroom cap at my local Saturday morning farmers market, I knew it was destined to turn into a mighty fine sandwich.
One of the great things about portabella mushrooms is that they are very meaty and even people who can get squeamish about mushrooms will usually love these giant caps. Just remember to remove the dark and muddy gills from the underside of the mushroom (think of it as a fungus Brazilian – a mushzilian, if you will). The gills generally just make things muddy and don’t have much in the way of nutritional value. Once prepped, the mushroom soaks up the garlicky marinade, giving the ‘shroom great flavour. Add some grilled red onions and a quick rosemary-garlic mayo and this sandwich makes for one killer lunch.
Because apartment balconies and fire do not mix very well, I use my beautiful Le Creuset cast iron grill pan which creates those coveted grill marks and helps to give that bbq taste. If you don’t have a grill pan, a cast iron skillet works just as well (minus the grill marks, of course). Want to make this meal gluten-free? Use your favorite g-f bread.
garlicky grilled portabella sandwich
1 large portabella mushroom
2 T olive oil
1 T balsamic vinegar
1 fat clove garlic, minced
salt & pepper
1/4 red onion, sliced2 thick slices of your favorite rustic bread
1 small ball of fresh mozzarella (bocconcini), sliced
a thick schmear of garlic-rosemary aioli
lettuce leavesquick garlic-rosemary aioli
2 T ready-made mayonnaise (store bought is fine)
1 clove garlic, minced
1 T fresh rosemary, minced1. Prep your mushroom by using the tip of a spoon to scrape off the dark gills on the underside of the mushroom. Remove, peel and slice the stem.
2. In a bowl, combine the oil, vinegar, garlic and a sprinkle of salt & pepper. Add the mushroom top and stems, along with the red onion slices into this mixture and let sit for 5 minutes. Flip and repeat.
3. Wipe your grill pan with additional oil (if needed) and heat over med-high. When hot, add the mushroom cap, stem slices, and red onion, and grill for about 3 minutes per side, brushing with any additional marinade. Remove portabella and slice into thick slices.
4. Toast bread under a broiler. When toasted, spread aioli on bread, add mushroom and red onion slices to one side and top with slices of fresh mozzarella. Return to broiler to melt – about 1 minute. Remove from broiler, top with fresh lettuce and the remaining aioli-smeared toasted bread. Makes one sandwich.
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That looks like one delicious sandwich! I’ve ordered something like that at restaurants, but I need to make it at home. Thanks for the recipe!
well, everybody likes THIS sandwich.
portobello mushrooms are my favourite! and if you made your own mayo, it’d be super special!
also, that bread you have looks delicious.
Fab as always.
Gorgeous! I love how the bocconcini melts so nicely on top.
I’m super picky about my sandwiches as well. These look GOOD though. Garlicky mozzarelly portabellos? Love it.
Nice one! I’m thinking about doing a sandwich cavalcade. It’s really not hard to make a tasty, and interesting, sandwich. In fact, I bet we all have ingredients for one right under our noses. Alas, putting those ingredients together in a sandwich aren’t second nature – yet.
Delicious. The bread you have pictured, looks perfect for this sandwich. I’d make a nice mess eating this, I just know it 🙂
i was about to say what tracy said…the bread does look like awesome bread for it! looks delicious!
I’m not usually a portabello girl, but after you grilled and garlicked it to perfection, I may have to give the mushroom another go. Hmmmm. Grilled sandwiches are so good!
Garlic-rosemary aioli- so yummy! 🙂
I think I need to have this NOW. I too am so often disappointed with a “regular” sandwich. This will definitely fit the bill.
I must admit, I’ve had a grill pan for about two years and had yet to figure out a proper use for it. Clearly, this sandwich and I are now destined to be together. 🙂
yum! i love portabello mushrooms. seems easy enough and will definitely have to give this a try. thanks!
deeeeeelightful!!! i bet a big fat roasted red pepper addition would be great…or even some whipped up in that aioli. I’m glad to see a sandwich post! tee
Oh wow. I JUST posted about a portobello burger and now I have a feeling I’m going to need to make this one too! And also? Now I know exactly what grill pan I want!! Thanks 🙂
I love portabella sandwiches…reminds me of the first time my now-husband and I ever ate together, at a favorite cafe of mine. At my suggestion, he (a devoted carnivore) ordered the portabella mushroom sandwich. Much later, he confessed that he had spent the time between ordering and eating wondering what kind of meat would be on the sandwich…but he covered his surprise well when it came, of course, completely meat-free! He liked it anyway.
One of my favorite meals at college was the portabella/red onion sandwich that I made on an herbed foccacia roll. More often than not, I would make a second sandwich and wrap it in foil for dinner (inexplicably, the best lunch meal was often followed by Chinese night, the worst dinner meal).
Maybe it’s because of those days, but I never bother to remove the gills – the blackish juice that drips down to my elbows and onto my plate doesn’t bother me at all.
By the way, that crusty bread looks particularly fantastic.
I love a good sandwich more than just about anything. And, I totally agree, a good mushroom is just that– wonderful! It is certain to convert a mushroom hater or a carnivore. Your sandwich looks great! xoxoxo
Nicole, it’s a yummy sandwich for sure and so easy to make!
I’m glad we agree, la ninja.
True, ursula! The bread is seriously awesome. I got it from the local farmer’s market.
Thanks Mushrooms!
Thanks Joanne, sandwiches have to be great and well thought-out.
Jennie, I love the phrase “sandwich cavalcade”!!!!
A nice big delicious tasty mess, Tracy!
Cindy, the bread is so good. I’m lucky!
Kate, try it again. It’s not mushroomy at all and it really picks up the other flavours.
Thanks Nicolette!
Kim, go right ahead. You’ll enjoy it.
Maddie, I don’t use the pan as often as I should. But I’ve been forcing myself to use it and currently it gets used almost once a week. Good luck!
Yvonne, it is easy and tasty.
tracy, oh yeah baby! I bet that would be awesome.
Sues, glad I could help you out on the grill pan! I love mine….I just have to get in the habit of using it more. Recipes like this help!
Ha, that’s so funny AmerArab Wife! Portabellas are almost steak-like.
Margie, I’m glad you’re not afraid of the gills. I am and I’m not afraid to admit it 😉
Redmenace, I think so! Thanks 🙂
It looks good, but I hate mushrooms. But, I might be willing to give the portabello mushroom a try…the tip about removing the gills just might be the key….that and a lot of garlic! I have to get a Le Creuset grill pan. I recently noticed in a magazine that they have a new purple colour called cassis.
This looks amazing. I want to be eating this right now please! Beautiful lettuce.
As a vegetarian, I have to applaud you making something so delicious and elegant. I always complain about the vegetarian sandwiches I see on menus and I have to say I would be thrilled to eat this any day or night.
Your sandwich looks delicious! Love Portobello mushrooms and when coupled with those fat red onions and aioli. Serious sandwich envy going on over here!
Hag, I saw that new colour! So pretty. I’m a flame girl myself, but I love the turquoise colour too.
Thanks Erin, the lettuce was from our csa and it was a bit too thick for salads, but perfect for this sandwich.
Aw thanks Dana, I’m not sure how elegant I was eating this as the juices dripped down my face! I also licked my fingers. So not elegant.
Envy, away, foodie! Thanks 🙂
Love everything about this meal! I find mushrooms exciting and Portobello mushrooms are so hearty and satisfying and very good at absorbing flavours from a delicious marinade. I must make this soon! As an aside, I’ve been using your fish taco seasoning a lot lately for fish and chicken and my husband just loves it! And the yogurt sauce is awesome too!
Thanks Bijoux. Glad to hear about the fish tacos too!
I love sandwiches but I’m terrible at coming up with good ones on my own! This one looks really delicious. The garlic rosemary aioli sounds like it would be so good with a grilled portabello!
Thanks Ashley, this was a very good sandwich.
Our local market has awesome portobellos and I’ve been eating variations of this sandwich just about non-stop. It’s helping to keep me vegetarian(ish) 🙂
These were INCREDIBLE! I ended up making them in a regular non-stick pan but it made no difference. I have my eye on some sort of grill machine now
Glad to hear it, Michelle! It sure makes for a great, meaty (but without the meat) sandwich!
Nancy, so good to hear that they taste great made with any kind of pan.
Whoa..this sandwich looks incredible. A while back I made portobello fries and a reader suggested I put them in a sandwich. I did and the results were stellar. Your sandwich here here reminds me of that. Love!
Nice sandwich……………better take it out of the gluten free section though.
Thanks Ed, I do note that if you want it gluten-free, use gluten free bread. Since g-f bread is so easy to find now, I think it’s a reasonable request.
First of all…I couldn’t agree more…everybody DOES love sandwiches!
As an East Coast Native who moved to Seattle five years ago I must tell you that the sandwiches out here are weak. Very weak.
So..I’ve been forced to make my own.
Your recipe looks great for this, will definitely give it a try.
Here’s my latest if you’re interested:
Meatless Wonder: Grilled Portabella Sandwiches with Roasted Red Pepper and Onion Medley http://wp.me/puWta-9k
Perfection on a plate!