Portobello Mushroom Sandwich
Roasted Portobello Mushroom Sandwich with pesto mayo, tomatoes and feta. A quick and easy vegetarian sandwich recipe.
Servings 2
Calories 432kcal
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)
Instructions
- Preheat the oven to 392F / 200CBrush 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