Avant-garde Perfect for the Grill: Portabello Mushroom Sandwich

Tired of hot dogs and burgers on the grill? A portabello mushroom is a great vegetable and hearty option for a backyard barbecue. (TV KSL)

Tired of hot dogs and burgers on the grill? A portabella mushroom is a great edgy and hearty option for a backyard barbecue.

“Portabello mushroom has a nice, meaty texture and is often used in place of steak or other meats in vegan or vegetarian dishes,” said Josh Broadbent, executive sous chef of Intermountain Healthcare. “Just be sure to remove the gills with a spoon before putting the mushroom on the grill. Otherwise, it will stick to the grill and have a muddy flavor.”

In addition to being low in calories and fat, mushrooms provide fiber and various nutrients to the diet. Most notably, mushrooms contain a wide range of phytonutrients which, in animal studies, have been shown to protect against certain cancers and inflammations in the body.

The Portabella Mushroom Sandwich is topped with grilled red pepper, provolone cheese, and balsamic aioli for a rich, smoky flavor, and served on whole wheat ciabatta bread.

Here is the recipe:

Yield: Five servings


Grilled Portabello Mushrooms

  • 5 of each large portabella mushroom


  • 1½ cup olive oil
  • 2 tablespoons of balsamic vinegar
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of kosher salt
  • 1¼ tsp. 1/2 teaspoon black pepper, freshly ground
  • ¾ cup chopped fresh rosemary

Balsamic aioli

  • 3¼ tablespoon mayonnaise
  • 2½ teaspoons of balsamic vinegar
  • 2½ teaspoons garlic, minced


  • 1 red pepper each, grilled, sliced
  • 5 slices of provolone cheese each
  • 1 cup of spinach
  • 5 each ciabatta bread, wheat


Balsamic aioli

  1. Mix all the ingredients and keep cold

Sandwich toppings

  1. Cook the red pepper on the grill until a small amount of char appears on the outside.
  2. Let the pepper cool and cut it into strips

Portabello mushroom

  1. Using a spoon, clean the gills of the fungus and wash them thoroughly.
  2. Place in a large baking dish; hood down, gills up
  3. Combine marinade ingredients (except rosemary) in a blender.
  4. Pour the marinade on top of the mushrooms so that each receives a small amount in the hat bowl.
  5. Sprinkle the top with fresh rosemary.
  6. Cover with plastic wrap.
  7. Marinate for at least 30 minutes or up to 3 hours.
  8. Preheat the grill to 425 degrees.
  9. Once the mushrooms have marinated – cook on the grill for about 6 minutes, on each side

Plate assembly:

After the mushroom is cooked, place a small amount of the bell pepper inside each of the mushroom caps. Place one piece of cheese per mushroom and let it melt. Spread a small amount of aioli on each side of the ciabatta bread. Place mushrooms on bottom half of bread and top with spinach – place top half and serve.

610 calories / 790 mg sodium / 40% cal / fat

For more information, visit www.intermountainhealthcare.org.


Related links

Related stories

More stories that might interest you

About Wilhelmina Go

Check Also

Lincoln Property Co. buys 140 acres for Phoenix’s next mega-project: Luke Field

GLENDALE, Ariz., May 13, 2022 – LPC Desert West, the southwest branch of Dallas-based Lincoln …