Portobello Mushroom Sandwich
This portobello mushroom sandwich is a crowd pleaser and simple to make. In under 30 minutes you can have a delicious sandwich that is perfect for dinner and great as a leftover for lunch the next day.
Portobello Mushroom Sandwich
I love this portobello mushroom sandwich because it’s so easy to make and doesn’t take much prep time. I literally just sprinkle some seasoning on it, maybe some worcestershire, and stick it in the oven or on the grill. I’m sure you could even cook this in your air fryer too!
I love to use the McCormicks Steak Seasoning with Worcestershire sauce. I often have this if we are grilling out steaks because it’s easy for my husband to just make me a mushroom instead of a steak and it tastes sooo good. My favorite is to have it with roasted potatoes, asparagus, and a salad.
Toppings for Portobello Mushroom Sandwich
This recipe calls for eggplant slices but some people just can’t get into eggplant and that’s okay. I think it’s a texture thing for a lot of people. But I love them and feel like the eggplant adds something special to this dish. Plus, eggplant is full of great vitamins, nutrients, and can be made easily.
Below I’m giving you some toppings to add to this sammy.
- Roasted or grilled eggplant
- Grilled or sautéed onions
- Grilled or sautéed peppers (I like the baby bell sweet peppers-sliced)
- BBQ sauce spread over the bun
- Hummus spread over the bun
- Avocado slices
2 tbsp coconut or olive oil
½ yellow onion chopped
3 tbsp tomato
2 portobello mushrooms
1 eggplant sliced
1 tsp Olive oil (could omit this too if you wanted)
1 tsp garlic powder
2 Brioche buns or other choice of bun
Drizzle some olive oil, garlic (fresh or powder), and cracked pepper on sliced eggplant and portobello.
Place on grill (about 3-4 minutes each side) or in oven and cook until done
Toast bread and put desired condiments on it: Dijon mustard, mayo, veganaise, etc. sometimes I will mix garlic, dairy free plain yogurt, basil, and lemon juice together.
Stack portobello, sliced eggplant, spinach or arugula, and tomatoes.
Can use feta if you like but I try to keep it dairy free.
Sides can include a salad, sweet potato fries, or veggies that could be roasted in the oven on the same tray/ or in pan next to the mushrooms and eggplant. I usually roast veggies on 400 or 425 for about 15-20 minutes. I like them to still be crisp and not soggy.
More eggplant ideas:
I’ve also cut up eggplant in small cubes and use as my “meat” for spaghetti. I’ll sauté eggplant, onions, diced celery, mushrooms, garlic, and Italian seasoning. It makes a chunky spaghetti sauce.
I’ve also added to tacos. Even if you use a ground meat, use half the pound or ¼ of a pound rather than the whole pound and add chopped eggplant to it. That’s really a good trick for when you use any meat. Just use half or less and then add veggies. The more colors in your meal the better you will feel.