Portobello Mushroom Sandwich Recipe
Brie Norris | Toaster Oven LoveLoaded with savory roasted vegetables and melted provolone cheese, this Portobello Mushroom Sandwich is so satisfying even meat eaters will love it. Perfect for your next Meatless Monday!
We’ve shared a lot of sandwich recipes on the site but I think this Portobello Mushroom Sandwich might be my all-time favorite. In the last month, Tim and I have made it over 5 times and we’re still not sick of it!
A few things that make this a great weeknight dinner recipe:
- Everything is toasted and roasted in the toaster oven, so it’s EASY to throw together.
- Lots of yummy veggies: juicy portobello mushroom, sweet roasted onion, and crisp bell pepper. (I love the slight bitterness of green peppers but you can use a sweeter red, orange, or yellow pepper instead.)
- It’s loaded with a CRAZY amount of salty, earthy, rich umami flavor.
If you’ve tried one of our other vegetarian sandwiches, like this popular Roasted Red Pepper, Carrot and Hummus Sandwich or a Grilled Cheese with Apple and Havarti, then you know we take our sandwich game pretty seriously.
And these cheesy mushroom melts are no exception. They’re incredibly delicious and you NEED to make them tonight.
How to Make A Portobello Mushroom Sandwich
STEP 1: Toast Your Rolls While You Preheat
Start by lowering the rack in your toaster oven to the bottom position, place your rolls (unsplit) on the rack and preheat to 425°F on the BAKE setting.
One of the best parts of this sandwich is the rolls - they’re crunchy and toasted outside but soft and warm inside. To achieve this awesomeness, just warm and toast the rolls while your little oven preheats.
If your toaster oven only has a traditional temperature dial, set a timer for about 5 minutes.
STEP 2: Make The Marinade
The quick marinade for the vegetables is simple: olive oil, balsamic vinegar, soy sauce, and a few spices. To make it, dump everything in a large bowl and whisk together.
Add the mushrooms to the marinade solo, this gives them a chance to soak up most of it first. Then toss in the pepper and onion slices.
Lastly, rub a rimmed sheet pan with a little oil and pour the veggies onto it.
STEP 3: Roast The Vegetables
Right about now, the toaster oven should beep that it’s ready. Remove the rolls, set them aside, and add the vegetables.
Stir the pan once or twice while it cooks. Around the 7 minute mark, the mushrooms will begin to release a lot of liquids and your house will start smelling very good.
After about 15 to 18 minutes a little of the liquid will remain but the onions, mushrooms, and peppers will be brown on the edges and have a delicious tender-yet-toothy texture.
STEP 4: Get Melty
Put on a pair of oven mitts and carefully remove the hot pan. Use a spatula to scooch the roasted vegetables into two piles and top each one with a slice of smoky provolone cheese.
To melt the cheese, return the pan to the toaster oven for 2 to 3 minutes.
STEP 5: Assemble Your “Meaty” Meatless Sandwiches
Split the rolls in half and scoop the filling into each one. For a little spicy kick, sprinkle on a pinch of red pepper flakes. Then grab a few napkins, and enjoy!
Cooking For One? Toast a single roll and save half the roasted vegetables. You can use the leftover veggies to make a toaster oven frittata, throw them on a veggie hummus flatbread, or whip up another Portobello Mushroom Sandwich for lunch or dinner the next day.
Planning a dinner party and need some inspiration?
How about looking for a new slow cooker dinner idea?
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Portobello Mushroom Sandwich Recipe
Ingredients
- 2 Sandwich Rolls
- 2 teaspoons Olive Oil, divided
- 1 tablespoon Balsamic Vinegar
- 2 teaspoons Low Sodium Soy Sauce
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Black Pepper
- 1 large Portobello Mushroom, thinly sliced
- 1 small Bell Pepper, seeded and thinly sliced
- 1/2 small Onion, thinly sliced
- 2 slices Provolone Cheese
Directions
- Adjust the cooking rack to the bottom position and preheat your toaster oven to 425°F. While the toaster oven preheats, place the sandwich rolls inside to warm and toast.
- Rub a rimmed sheet pan with 1 teaspoon of the oil.
- In a large bowl, whisk together the remaining 1 teaspoon olive oil, balsamic vinegar, soy sauce, oregano, garlic powder, and pepper. Add mushrooms and stir to coat well with the sauce. Stir in bell pepper and onion. Pour vegetables onto the prepared pan.
- Once the oven has preheated, remove sandwich rolls and add vegetables.
- Roast vegetables, stirring occasionally, until fork tender, about 15 to 18 minutes minutes.
- Carefully remove the pan and divide the veggies into two piles on the pan. Top each pile with a slice of provolone cheese. Return pan to the toaster oven and cook until the cheese is melted about 2 to 3 minutes.
- Split the rolls in half, scoop the filling into each one, and dig in!
Recommended
- Published:
- Modified:
- Author:
- Brie Norris
- Cooking Method:
- Roasted
- Category:
- Sandwiches
- Tags:
- Toaster Oven Cooking, Sandwiches, Mushrooms, Peppers, Cheese, Roasted, Easy Lunches, Lunches, Easy Dinners, Vegetarian
- Related Recipes:
- Toaster Oven Cooking Recipes, Sandwich Recipes, Mushroom Recipes, Pepper Recipes, Cheese Recipes, Roasted Recipes, Easy Lunch Recipes, Lunch Recipes, Easy Dinner Recipes, Vegetarian Recipes
- Recipe Yields:
- 2 sandwiches
- Prep Time:
- Cook Time:
- Total Time:
- Related Post:
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Published:
Author: Brie Norris
Recipe Yields: 2 sandwiches
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Nutrition Facts
Amount Per Serving