• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soup
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Vegetarian Dinners
  • Lunch
  • Salads
  • Vegetarian Soups
  • Vegetarian Breakfast Recipes
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Portobello Mushroom Sandwich

    Portobello Mushroom Sandwich

    Published: March 29, 2019, Modified: November 13, 2019, By: Michelle Alston

    • Facebook136
    • Twitter
    Jump to Recipe
    Portobello Mushroom Sandwich

    Since we switched to a vegetarian diet I have been on the lookout for new vegetarian sandwich ideas. And this one fits the bill perfectly. Quick and easy to make this portobello mushroom sandwich is great for a tasty lunch.

    single sandwich on a plate

    How to Make a Portobello Mushroom Sandwich

    Roasted portobello mushrooms with a hint of balsamic vinegar are the star of this mushroom sandwich. The portobello mushrooms are meaty and melt in your mouth delicious. Served in toasted ciabatta rolls with some pesto mayo, feta and cherry tomatoes these sandwiches will go down a treat with everyone.

    Portobello Mushrooms cooked in tray
    Baked mushrooms in a dish
    pesto mayo in a bowl
    1. Start by preheating your oven. Place the portobello mushrooms in a roasting tin. Brush both sides of the mushrooms with olive oil and then the balsamic vinegar. Depending on the size of your mushrooms they should only take 15 minutes to bake.
    2. To make the pesto mayo, add half a tablespoon of vegetarian pesto to a bowl with 3 tablespoons of mayonnaise. Mix well and that's it, pesto mayo. We love this with fries by the way!
    3. Toast up your ciabatta rolls. Generously spread some of that pesto mayo over one side of the ciabatta roll.
    4. Place the baked portobello mushrooms on one piece of ciabatta. Crumble the feta over the mushrooms, add some sliced cherry tomatoes and some basil leaves and you are done. Top that filling with the rest of your bun and there you have it a tasty lunch!

    More Ideas for Cooking Portobello Mushrooms:

    • Grilled portobello mushrooms, if you've got the bbq going you can brush the mushrooms with the oil and vinegar then pop them on the grill and cook for about 10 minutes, turning them often.
    • Fried portobello mushrooms, heat the oil in a pan, slice the mushrooms then add them to the pan. Add the vinegar towards the end of cooking. Check out this post to learn how to cook perfect mushrooms.
    plated sandwich

    What to Serve with your Sandwich:

    This sandwich is great on its own it's for lunch. It's also really great for dinner too. When we have these for dinner we like to serve them with these homemade french fries.

    What's So Great About This Sandwich?

    • It's tasty! Those mushrooms are meaty and juicy
    • It's under 450 calories. That's everything, including the bread!
    • Quick and easy to make, ready in 20 minutes.
    • It's filling and satisfying.

    More Tasty Mushroom Recipes:

    • Garlic Mushroom Bruschetta
    • Creamy Mushroom Risotto
    • Stuffed Mini Portobello Mushrooms
    • Mushroom Pasta
    portobello mushroom sandwich with basil on a plate

    Portobello Mushroom Sandwich

    Roasted Portobello Mushroom Sandwich with pesto mayo, tomatoes and feta. A quick and easy vegetarian sandwich recipe.
    5 from 11 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 2
    Calories: 432kcal
    Author: Michelle Alston

    Ingredients

    • 2 large portobello mushrooms wiped clean
    • 1 tablespoon olive oil
    • ½ tablespoon balsamic vinegar
    • ¼ teaspoon sea salt
    • ¼ teaspoon cracked black pepper
    • 3 tablespoon mayonnaise
    • ½ tablespoon vegetarian green pesto
    • 2 ciabatta rolls
    • 6 cherry tomatoes sliced
    • a small handful of basil leaves
    • ¼ cup feta cheese (25g)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 392F / 200C
      Brush both sides of the mushrooms with the oil then with the balsamic vinegar. Season with salt and pepper.
      Place the mushrooms stem side up on a small baking tray.
      Bake in the oven for 10 to 15 minutes.
    • Split the ciabattas in half, brush a little oil over each one then toast the inside of both pieces on a hot griddle pan. 
      Spread the mayo over the bottom ciabatta.
    • When the mushrooms are roasted, carefully pat them dry if they are very wet.
      Place one mushroom on each ciabatta. Crumble over the feta then add the tomatoes and a couple of basil leaves.
      Place the remaining ciabatta on top on then serve immediately.

    Notes

    • Nutritional information is approximate.
    • The size of your portobello mushrooms will determine how long they take to cook. 
    • This is an easily scalable recipe, please see the serving size number in the recipe and slide it to the right to increase quantities.
    • If you want to make this recipe vegan, sub the mayo and pesto for vegan versions and sub the feta for a vegan alternative.
    • For a gluten-free version just use your favourite gluten-free bread and make sure the pesto is also gluten-free.

    Nutrition

    Calories: 432kcal | Carbohydrates: 20.1g | Protein: 10.2g | Fat: 34.9g | Saturated Fat: 7.3g | Cholesterol: 26mg | Sodium: 628mg | Potassium: 318mg | Fiber: 2.1g | Sugar: 1.4g | Calcium: 100mg | Iron: 1.3mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
    « Spicy Moroccan Vegetable Tagine
    Asparagus and Feta Baked Frittata »
    • Facebook136
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. Sheri

      August 02, 2021 at 10:36 pm

      5 stars
      I ditched the bread and placed the portobello on a pile of arugula………Delishhhhhh.
      Thank you for this inspiring dish.

      Reply
      • Michelle Alston

        August 03, 2021 at 2:26 pm

        Thanks so much Sheri! I'm so glad you enjoyed it and I love your twist on it 🙂

        Reply
    2. Alexia

      May 18, 2021 at 3:52 am

      Yammie I used ezequiel sprouted wheat and open face for me
      swandwih for my man
      I use mustard since I didn’t have pesto
      I make my own Mayo
      It’s a keeper
      Easy to make

      Reply
      • Michelle Alston

        May 18, 2021 at 8:37 am

        Thanks so much Alexia, I'm so glad you enjoyed it 🙂

        Reply
    3. Gwwn Vargas

      April 26, 2021 at 9:04 pm

      5 stars
      My first time EVER and so EASY. I had a Portobello sandwich 10 yrs ago that I have never stopped thinking about and I CAN HARDLY BELIEVE IT, THIS IS EVEN BETTER BUT IT IS! THANKS! ❤ This needs to be shared!

      Reply
      • Michelle Alston

        April 28, 2021 at 2:02 pm

        Thanks so much Gwen, I'm so happy that you like it 🙂

        Reply
    4. Glen

      February 16, 2021 at 2:35 am

      5 stars
      Delicious. Paired, as suggested, with the potato wedge recipe. Used the leftover oils from these wedges to toast the ciabatta. Added fresh mozz and baby lettuce. DELICIOUS.

      Reply
      • Michelle Alston

        February 16, 2021 at 4:02 pm

        Thanks so much Glen, I'm so glad you liked it 🙂

        Reply
    5. Claudia Lamascolo

      April 03, 2019 at 11:14 am

      5 stars
      oh my goodness I am drooling at 6am in the morning to eat this divine sandwich. I just love how portabello mushrooms taste like steak this is perfection!

      Reply
      • Michelle Alston

        April 03, 2019 at 1:09 pm

        Haha, thank you so much Claudia. I'm sure you could have this for breakfast if you wanted to 😉

        Reply
    6. Neli Howard

      April 03, 2019 at 10:10 am

      5 stars
      Omg, this sandwich looks incredible Michelle! Talk about flavor explosion! I bet the smells are incredible too. Such a fun delicious recipe and seriously your pics look amazing and so colorful here.

      Reply
      • Michelle Alston

        April 03, 2019 at 10:39 am

        Thank you so much Neli x

        Reply
    7. Corina Blum

      April 03, 2019 at 9:58 am

      5 stars
      I love portobello mushrooms! They make a great alternative to a burger and are so tasty. I love the sound of the pesto mayonnaise sauce too.

      Reply
    8. Sylvie

      April 03, 2019 at 9:30 am

      5 stars
      Such a delicious vegetarian meal idea - super decadent yet healthy!

      Reply
    9. Amy | The Cook Report

      April 03, 2019 at 9:10 am

      5 stars
      This sandwich sounds awesome, I love all the flavours in there!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Michelle alston profile

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Butternut Squash and Chickpea Curry
    • Irish Vegetable Soup
    • Easy Quorn Bolognese
    • Easy Vegetable Pasta Bake
    • Easy Quorn Chilli
    • Air Fryer Sweet Potato Cubes

    Vegan Recipes

    • Air Fryer Baby Potatoes
    • Air Fryer Butternut Squash
    • Air Fryer Potato Wedges
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Spicy Jackfruit Fajitas

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 136
    709 shares