Hey there friends! It’s the beginning of the week. Are you looking for an easy sandwich that you can take to work or a quick light dinner?
Portobello Melt resembles a patty melt with a few exceptions, no meat, ok, I didn’t use rye bread as is traditional, either. This recipe sourdough bread was used. I happen to love pepper jack cheese so I used that instead of swiss cheese. Portobello mushrooms are so wonderful aren’t they? It is a steak like consistency once cooked and so delicious.
These portobellos were at the farmer’s market. So fresh and just the right size for sandwiches.
I like marinating the portobellos for just a few minutes with olive oil and balsamic vinegar. If you are allergic to balsamic , I’d suggest marinate with olive oil, herbs with fresh garlic cloves. I removed the stems, which are great in soups. I sliced the portobellos in half lengthwise. I tried roasting them in the oven versus sauteing them in my cast iron skillet
to see what the time difference was and texture difference. It took a few more minutes in the oven (450 degrees 15 minutes) and I didn’t notice a difference in the texture. So if you are roasting some veggies like I often do; then you could scooch the veggies over a bit in your rimmed baking sheet and put your portabellas on the sheet too.
The caramelized onions really make this recipe happy!
Well, at least they make me smile! Go ahead grab some portobellos the next time you are at the market and have yourself a meatless but meaty sandwich! Enjoy!
PS- want to save this recipe for later? save it to Pinterest!
Meaty portobello mushroom sandwich sautéed with caramelized onions, pepper jack cheese and sourdough grilled bread.
- 2 portobellos
- 1-1/2 tablespoons extra virgin olive oil don't measure just drizzle it
- 2-3 tablespoons balsamic vinegar option use herbs parsley, thyme, with sliced fresh garlic
- 2-3 tablespoons butter
- 6 slices white or yellow onion
- 1/2 teaspoon kosher salt and pepper to taste just a sprinkle will do.
- 2 slices Pepper jack cheese I use Tillamook
- 4 slices sourdough bread or use GF bread, lettuce leaves instead of bread
Remove portobello stems- reserve for another use; slice each portobello in half lengthwise. Set portobellos on plate -drizzle olive oil and balsamic vinegar over the mushrooms. Set aside.
Melt butter in cast iron skillet over medium high heat. Saute onion slices until caramelized.
Add Portobello mushrooms, to skillet, cook over medium high heat; turn portobellos once they become darker glazed approximately 2-3 minutes each side. Remove from skillet.
Place bread in skillet add bit more butter if needed; grill bread over medium high heat to crisp, turn each slice over and put cheese slices on bread slices; add 2 portobello slices to each bread slice,caramelized onions and put top of other bread slice on sandwich. Press sandwich with small pan lid to press sandwich together and melt cheese; turn bread slices over to grill top of sandwiches. Enjoy!
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