Marinated Portobello Mushroom Sandwiches

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Marinated Portobello Sandwich


Prep time35 minutes
Cooking time5 minutes
Total time40 minutes


A vegetarian take on a classic summer grill favorite: burgers!


7 tablespoons
olive oil (divided)
5 tablespoons
red wine vinegar
1 1/2 teaspoon
oregano, dried
1 1/2 teaspoon
fennel seeds (ground or crushed)
1 pound
portobello mushroom
red onion, diced (thinly sliced)
ciabatta roll
4 ounces
cheese, provolone (sliced)
4 ounces
romaine lettuce
1 cup
sun-dried tomatoes
1 clove
garlic (peeled)
1/4 cup
1/4 cup
basil, fresh
2 tablespoons
pine nuts
1/4 cup
parmesan cheese (shredded)
1/2 cup
1 pinch
ground black pepper


Scrape out and discard the gills of each mushroom. Cut caps into ½-inch thick slices. In a small bowl, mix together the oil (5 Tbsp), vinegar, oregano and fennel, reserving 2 tablespoons. Place the sliced portobellos in the marinade for 20 minutes. Mix together the onion and remaining marinade in a small bowl and set aside. Place tomatoes, garlic, parsley, basil, pine nuts, olive oil (2 Tbsp) and Parmesan in a food processor and blend until the mixture is a spreadable paste, adding water as needed. Season to taste with pepper and set aside. Heat a large skillet over medium-high heat. Remove the mushrooms from the marinade and sauté for 5-10 minutes until just tender. Remove from heat. Season with salt and pepper. To assemble sandwiches, place provolone slices on the bottom half of each ciabatta roll, then divide the sun-dried tomato spread, sautéed mushrooms, marinated onions and lettuce evenly among the four sandwiches. Top with the other half of the roll and serve.


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