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.
Serves: 2 servings
  • 4 portobello mushroom caps, stems removed
  • 2 tablespoons balsamic vinegar
  • ½ tablespoon olive oil
  • Freshly ground black pepper
  • ¼ teaspoon smoked paprika
Portobello Sandwich
  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.
Recipe by Go Dairy Free at