Portobello Mushroom sandwich

We had a busy weekend with 3 different commitments, so I didn't want to spend more than 15 minutes making Saturday lunch. I had some Portobello mushrooms that I got at Whole foods last week, so I figured now was as good a time as any to make my first ever portobello mushroom sandwich. It came out well, thanks to the sandwich maker we got for our wedding, which I used to grill the mushrooms.


  • 2 portobello mushroom caps
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1/2 tsp italian seasoning
  • 1 tsp red pepper flakes
  • 10 medium sized basil leaves
  • 4 slices fresh mozzarella
  • 2 small tomatoes (mine were tomatoes on the vine, but the sturdier tomatoes will work too)
  • roasted red pepper hummus


Do not wash mushroom caps, they get too mushy. Wipe them with a wet paper towel, then remove the gill-like things from the underside of the mushroom. Not sure if you can eat this part - will try eating it next time. Heat sandwich maker to medium heat. You can also use an outdoor grill if you like, but this did the trick for me. Mix olive oil, balsamic vinegar, italian seasoning, red pepper flakes, salt, and pepper in a bowl. Brush this onto the top of the mushroom caps. I didn't have a brush, so I used the spoon and spilled the mixture everywhere. Ohhh well! Place the mushrooms on the grill and cook about 3-4 minutes on each side. Add mozzarella slices and wait 1-2 minutes until melted. Toast your bread. Spread red pepper hummus on one side of the bread. I used a multi-grain wheat bread, but a stiffer bread or bun would hold the contents better. Arrange basil leaves and tomato slices on the bread, and place the mushrooms with melted cheese on top of it. That's it! Done! When I make this next time, I'll try adding roasted red peppers, sun-dried tomatoes, and/or avocado.