California Grilled Portobello Sandwich Recipe (Plant-Based)

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.

This 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

15 mins

Cook time

10 mins

Total time

25 mins

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: Chelsey of C it Nutritionally

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

1 12-inch baguette (gluten-free, if needed), cut into two pieces and halved lengthwise
2 tablespoons garlic hummus (like Sabra Spreads Garlic & Herb or Roasted Garlic Hummus)
1 roasted bell pepper, cut in half
1 cup arugula

Instructions

Gently clean the portobello mushroom caps with cloth just prior to preparation.
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.
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.
Gently coat your grill, grill pan or large skillet with olive oil and heat over medium heat.
Sear the mushrooms for about 2 minutes on each side, until cooked through and darkened in color.
To assemble the sandwiches, coat the bottom pieces of the baguette with spread. Add the roasted bell pepper, arugula and cooked mushrooms.
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.