Grilled Portobello Mushroom Sandwich Recipe
Lately, I've been hearing a lot of rumors surrounding the great portobello mushroom. Ah, something along the lines of potobellos being a thing of the 90's. There's just no way! These mature mushrooms can easily be incorporated into modern cuisine, and this grilled portobello mushroom sandwich recipe is proof to it. To keep the dish lively and fresh, basil leaves are stuffed into the flesh of the mushrooms. Seasoned and grilled to perfection, these mushrooms are then finished with Parmesan crumbles to complete the package. Best of all, your mushroom won't make your bun soggy! It's truly a mushroom sandwich with modern flair.
Portobello Sandwich Rating -
- 4 Four Inch Portobello Mushrooms
- 1 Cup Fresh Basil Leaves
- 1 Tablespoon Chili Flakes
- 1/2 Cup Parmesan Crumbles
- 1/2 White/Yellow/or Red Onion
- Olive Oil
- Sea Salt
- Lettuce & Bread of Choosing
- Prep time: 15 min
- Cook time: 15 min
- Ready in: 30 min
- Yields: Serves Four
- Clean mushrooms by wiping the tops of the caps with a damp cloth. Remove stems.
- With a sharp paring knife, make six cuts in the ribbed side of the mushroom. Be careful not to cut all the way through. The trick is to create little pockets, not gashes.
- Drizzle over olive oil on both sides of the mushrooms. Rub it in with your hands in the spots where it doesn't cover.
- Season the ribbed side of the portobello thoroughly with salt.
- Going back to the cuts made earlier, take 2-3 basil leaves and with the dull side of a blade, slowly ease them into the cuts. This process will push salt in the cuts; a step which is vital for the mushroom to loose any unwanted moisture.
- Finish seasoning with a pinch of chili flakes.
- Preheat the grill to medium-high heat.
- Grill for 4-5 minutes on each side. Don't be afraid to let the mushrooms develop some color. You want to cook out a majority of the water held in, or else face a soggy bun.
- When both sides have cooked properly, turn down the heat and add Parmesan crumbles to the ribbed side of the mushroom. Allow to sit for 1 minute or until the cheese begins to melt.
- Prepare onions, lettuce and condiments. Usually I'll go with a small spread of Mayonnaise, but the sandwich can hold its own without any additions!
Simple, quick and easy! This grilled portobello mushroom sandwich is a mush have for any vegetarian. And for those who don't eat cheese, the sandwich is still very flavorsome without. No more talk about portobellos being stuck in the 90's. This is a great sandwich and it's here for you right now today! Thank you for reading my recipe. Please feel free to leave any comments or suggestions and don't forget to have a quick browse through my other great recipes below.
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