We often host a sandwich night 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 as well.
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 creates a crusty bread that doesn't get soggy. And who likes a soggy sandwich? Not me!
Another great thing about making a stellar mushroom sandwich is the types of vegetables, and of course, the dressing is chosen to dress said sandwich. But, as you probably will agree, all sandwiches are not created equally.
For that reason, I consider this sandwich the best portobello mushroom sandwich I've made or eaten, for that matter.
What ingredients are in this stellar portobello mushroom sandwich?
Let's begin with the obvious sandwich star, the portobello mushrooms. Unfortunately, I couldn't find large portobello mushrooms when I went shopping, so I opted for a 16-ounce medium container of portobello mushrooms.
- Whole-Grain French Bread or Ciabatta (both are oil-free options) or bread of choice
- Portobello Mushrooms
- Green Zucchini
- Summer Squash (yellow zucchini)
- White Onion
- Red Bell Pepper
- Vegan Southwest Dressing
Since the 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. In fact, 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, as that is where you will find the bread with oil and preservatives.
Marinating the vegetables for a great mushroom and vegetable sandwich
To marinate the mushrooms and vegetables, use a mixture of balsamic vinegar and dijon mustard and some Italian seasoning. Although I prefer my vegetables grilled, I sauteed the mushrooms this time because I couldn't find large portobello mushrooms.
As a result, I marinated my mushrooms separate from the other vegetables and cooked the other vegetables on the grill. However, I suggest cutting the vegetables in similar sizes, so they cook equally on the grill.
Assembling the portobello mushroom sandwich (shown with a ciabatta here)
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 of the cooked or raw vegetables.
As the sandwich's rock star, the mushrooms go first, 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.
The magic or any sandwich or salad, though, is always the sauce. For this particular sandwich, I chose my Vegan Southwest Dressing. For this recipe, all you need is some raw cashews, salsa, water, and lime juice blended in a high-speed blender.
But, if you don't like it spicy, consider trying these sauces for your portobello mushroom sandwich:
- Vegan Ranch Dressing
- Thousand Island Dressing
- French Dressing
- Cashew Mayo
- Pesto Salad Dressing
- Creamy Italian Dressing
- Secret Sauce
- Yum Yum Sauce
- Mustard Dipping Sauce
Regardless of your favorite sauce or dressing for a sandwich. We all know the sauce brings a sandwich together.
The question then remains; who is brave enough to eat this sandwich or bite into it? Me!
I'm not shy, nor do I pretend not to eat! On the contrary, I can eat a lot! And I attribute that to healthy eating. And, since I like to eat, I generally eat a lot. Now, it might take me a little longer to figure out how to eat this large sandwich, but with t eh right determination, I can eat just about anything.
My husband, on the other hand, admires my ability to eat pretty much as he does.
So, the next time you're craving a hearty sandwich, think about making a portobello mushroom sandwich full of veggies and dressed with your favorite dressing or sauce. And, whatever you do, don't forget the sauce.
And, if you're anything like me, you'll figure out how to eat this beautiful creation using one hand.
What does a portobello mushroom taste like?
A portobello mushroom has an earthy and meaty taste, making it a great ingredient for burgers and sandwiches.
Is it alright to eat the gills of a portobello mushroom?
Not really. While the gills of a portobello mushroom are technically edible, they have a tendency to make your food taste murky and nasty.
Do you love healthy vegan sandwiches? If so, we have you covered!
- Vegetable Sandwich
- Italian Sandwiches
- Pulled Pork Sweet Potato Sandwich
- Meatball Sub Vegan
- Tempeh Reuben
- Crunchwrap Supreme Recipe
- Vegan BLT
- Spicy Vegan Lentil Wrap with Baja Sauce
- Roasted Vegetable and Hummus Grilled Lavash Wrap
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂