Portabella Mushroom Sandwich

For the last several months, if not longer, the grill has been cooking all sorts of items. Kebabs, Filipino BBQ, and all kinds of sausages, you name it. There comes a time though when you want to take a step back, lay off the meat, and do something a bit different. This past week was one of those times.

Portabella Mushroom Sandwich

Not sure what it was, but I had enough meat. Unlike me. I’m a carnivore, I admit that.

I wanted to do something that was grilled, and show to my wife, as I think she had enough meat over the last couple of weeks, that I could provide something probably tastier than a good burger on the grill. I knew right away what I was going to make. A grilled portabella mushroom, stuffed with all kinds of rocking flavor. One of my favorite mushrooms, the portabella, provides such a great flavor, almost tastes like a steak, and can hold up to grill, that when biting into it, you might never want to go back to a burger again… well, maybe.

Ingredients:

  • 2 Large (bun size) portabella mushrooms, stems and gills removed
  • Your favorite pesto (I used fresh basil, garlic, a bit of parmesan cheese, and olive oil) here or here
  • Roasted red peppers
  • Provolone cheese
  • Mixed salad greens
  • Hamburger buns, toasted
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp Worcestershire sauce
  • 1 clove of garlic, minced
  • 2 tbsp unsalted butter

Begin by mixing the olive oil, salt, pepper, worcestershire sauce, and garlic in a bowl. To ziplock bag, add the mushrooms, and add the oil mixture. Seal, give a good shake, and set aside.

Portabella Mushroom Sandwich

Next, preheat your grill. Add the mushrooms, and cook for about three minutes, gill side down. Turn over, then top with a layer of pesto, top with roasted red peppers, then a slice of provolone cheese. Cover, and melt the cheese. This should only take about two minutes. During that time, toast the buns. I spread a bit of the butter to each of the sliced buns, and place on the grill until lightly toasted.

Remove the buns, and place the stuffed portabella on the bun. Top with the mixed greens.  Smell, take a look, and dive into this beautiful thing. The portabella mushroom sandwich is packed with huge flavors, that I will guarantee you will be coming back to this one again. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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