California Grilled Portobello Sandwich

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Tony and I try to avoid travel around busy holiday weekends. Instead, we use the down time to get organized, and I usually try a fun new recipe or two that I’ve seen online or in a magazine. This time, I think a grilled portobello sandwich is on the agenda. I recently discovered a delicious, dairy-free sourdough duo at Trader Joe’s that you partially bake at home. And those mini baguettes offer the perfect size and California-inspired flavor for this easy recipe.

California Grilled Portobello Sandwich Recipe - plant-based, vegan, and layered with fresh flavorsThis grilled portobello sandwich recipe with photo was shared with us by Sabra.com.

Special Diet Notes: California Grilled Portobello Sandwich

By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, peanut-free, vegan, plant-based, and vegetarian. Please note that the hummus brand used here does contain soy.

California Grilled Portobello Sandwich
 
Prep time
Cook time
Total time
 
This fresh sandwich is warmed to nourish during the cooler months, but you can skip the extra heating in the summer. Please note that the Prep time does not include marinating.
Author:
Serves: 2 servings
Ingredients
Mushrooms
  • 4 portobello mushroom caps, stems removed
  • 2 tablespoons balsamic vinegar
  • ½ tablespoon olive oil
  • Freshly ground black pepper
  • ¼ teaspoon smoked paprika
Portobello Sandwich
Instructions
  1. Gently clean the portobello mushroom caps with cloth just prior to preparation.
  2. In a medium to large bowl, whisk together the balsamic vinegar and olive oil. Add the mushroom caps and soak until they are saturated with marinade, about 1 hour.
  3. Remove the mushroom caps from the bowl and place on a plate. Sprinkle with smoked paprika and a few turns of freshly ground black pepper.
  4. Gently coat your grill, grill pan or large skillet with olive oil and heat over medium heat.
  5. Sear the mushrooms for about 2 minutes on each side, until cooked through and darkened in color.
  6. To assemble the sandwiches, coat the bottom pieces of the baguette with spread. Add the roasted bell pepper, arugula and cooked mushrooms.
  7. In a clean skillet over medium heat, sear the assembled sandwich for about 3 minutes on each side, or until the bread is heated through.

More Plant-Based Portobello Mushroom Recipes

Spicy Portobello Vegan Tacos with Cilantro Crema (vegan, gluten-free & allergy-friendly)

Spicy Portobello Vegan Tacos with Jalapeno Cilantro Crema and Gluten-Free Mexican Rice (dairy-free recipe)Mashed Potato Bowls with Creamy Cashew Gravy (vegan & optionally gluten-free)

Healthy Mashed Potato Bowls with Creamy Cashew Gravy Recipe (vegan, dairy-free and gluten-free optional)Creamy Garlic & Mushroom Pasta (vegan, optionally gluten-free & allergy-friendly)

Creamy Garlic and Mushroom Pasta Recipe (dairy-free, nut-free, vegan and gluten-free optional!) - by Nicole Dawson of Allergylicious

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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