Portobello Mushroom Sandwich
Don't be shy!
- 16 ounces Portobello mushrooms (cut in slices, or if using large portobello mushrooms, cut into 1/2 inch slices)
- 1 loaf Whole-grain French bread or Ciabatta bread
- 1 Zucchini (cut into 1/2 inch slices (lengthwise))
- 1 Summer squash (yellow squash cut into 1/2 inch slices (lengthwise))
- 1 White onion (cut into 1/2 inch slices)
- 2 Red bell peppers (but into slices equivalent to the zucchini)
- 2 cups Raw spinach
- 1 large Tomato sliced into thin slices
- 1 Avocado (cut into thin slices)
- 1/8 cup Vegan southwest dressing or dressing of choice
- 1/4 cup Balsamic vinegar
- 2 Tablespoons Dijon mustard
- 1 cloves Garlic (minced)
- Cut the loaf of bread in half and carefully remove the excess bread from both sides of the loaf, making sure not to break through the crusty outside.
- Set aside.
- Make the marinade by whisking the ingredients together.
- If you plan to use large portobello mushrooms, marinate all the vegetables in a large ziplock bag. If you use smaller mushrooms and intend to saute them separately, as I did, divide them and place them in a separate ziplock with a quarter of the marinade.
- Allow the vegetables at least an hour to marinate.
- If sauteeing the mushrooms in a skillet, do so over medium-low heat until browned.
- If grilling the mushrooms with the other vegetables, preheat the grill to 400 degrees, place the mushrooms, zucchini, summer squash, onion, and red bell pepper on the grill, and cook for 5 minutes on each side.
- Then, place the bread on a baking sheet and broil for 3 minutes on low. Watch the bread, as it may cook quickly (oven broilers differ in strength).
- Then, begin stacking the vegetables, starting with the mushrooms, then eh zucchini, summer squash, onion, and red pepper.
- On the opposite side of the bread, smear the vegan southwest dressing, and layer tomato, spinach, and avocado.
- Next, fold the sandwich, cut it into serving sizes, and serve it with a pickle and a salad. I served the portobello mushroom sandwich with German potato salad.
Don't be shy! You know you want to bite into this layered vegan portobello mushroom sandwich recipe. Loaded with marinated mushrooms, grilled zucchini, onions, red pepper, and raw vegetables stuffed inside grilled bread with vegan southwest dressing, this mushroom sandwich will meet all your sandwich cravings in each bite.
We often host sandwich nights at my house, and tonight, I made a portobello mushroom sandwich. I love sandwiches! Not only do sandwiches taste great, but they are easy to make. When planning my portobello mushroom sandwich recipe, however, I added a lot of vegetables.
Although many people avoid bread, I reduce my bread carb load by removing the bread's center, creating a cavity to stack my veggies. Not only does it reduce the amount of bread, but it also makes crusty bread that doesn't get soggy. And who likes a soggy sandwich? Not me!
Another great aspect about making a stellar mushroom sandwich is the types of vegetables; of course, the dressing is chosen to dress said sandwich. But, as you probably agree, not all sandwiches are created equally.
Therefore, I consider this sandwich the best portobello mushroom sandwich I've made or eaten.
Portobello Mushroom Sandwich Ingredients
Let's begin with the sandwich's star: portobello mushrooms. Unfortunately, when I went shopping, I couldn't find large portobello mushrooms, so I opted for a 16-ounce medium container.
- Whole-Grain French Bread or Ciabatta: Both whole-grain french bread and ciabatta buns have a thick crusty exterior and a soft interior, easy to remove to make a cavity to pack veggies.
- Portobello Mushrooms: Portobello mushrooms are meaty and delicious.
- Zucchini: Zucchini is in season and practically free right now. I bought a bunch at the farmer's market for $2.00.
- Summer Squash: Summer squash is also in season right now, fresh and inexpensive.
- White Onion: White onions are my favorite gut-healthy food. They are packed with fiber and prebiotics; white onions feed the gut bacteria and uplift digestive health.
- Red Bell Pepper: Red peppers are sweet and vibrant in color.
- Avocado: Avocado adds a creaminess to the sandwich and a freshness.
- Tomato: I used hot house organic tomatoes. I love farmer's market tomatoes this time of year.
- Spinach: Spinach is rich in iron, vitamins C and E, potassium, and magnesium. As part of a nutritious diet, it can help support immune function, aid the digestive system, and may even have anticancer properties.
- Vegan Southwest Dressing: Vegan Southwest Dressing is a simple recipe with 4 ingredients. It tastes fabulous on this portobello mushroom sandwich.
Mushroom Sandwich Ingredient Substitutions
- Choose any type of bread you prefer. Select gluten-free bread for a gluten-free option.
- Any type of mushrooms work; however, if you don't like mushrooms, swap it out for eggplant.
- Cucumber is an excellent substitute for zucchini.
- Instead of summer squash, double up on the zucchini.
- Green peppers, or baby bell peppers are a substitute for red bell peppers.
- If you don't like avocado, use hummus instead.
- Try sun-dried tomatoes instead of fresh tomato slices.
- Arugula is one of my favorite substitutions for spinach, with its naturally peppery taste. Or chop kale finely.
- I love this portobello sandwich recipe with Oil Free Italian Dressing, Mustard Dill Sauce, or Lemon Basil Dressing.
Where to Buy Quality Oil-Free Breads
Since bread is the key to a fabulous sandwich, I always buy my bread in the bakery section. Believe it or not, most bread is oil-free and vegan. Most bread is made with flour, yeast, and water!
Choose your favorite bread from the bakery section and check the label. However, stay out of the processed bread aisle, where you will find bread with oil and preservatives.
How to Marinate & Cook Portobello Mushrooms
- I use balsamic vinegar, dijon mustard, and some Italian seasoning to marinate the mushrooms and vegetables.
- Although I prefer grilled vegetables, I sautéed the mushrooms this time because I couldn't find large portobello mushrooms.
- As a result, I marinated my mushrooms separately from the other vegetables and cooked the other vegetables on the grill.
- However, I suggest cutting the vegetables in similar sizes to cook them equally on the grill.
How to Make a Portobello Mushroom Sandwich
- Once the mushrooms are sauteed, and the vegetables are grilled, I remove the center portion of both sides of the bread without trading through the top or bottom.
- Next, broil the bread, making it crispy, before adding any cooked or raw vegetables.
- Place the sauteed mushrooms, followed by the grilled zucchini, squash, onion, and red pepper.
- The other side of the bread is layered with Vegan Southwest Dressing, avocado, tomato, and spinach.
