Grilled Portobello Mushroom Sandwich with Roasted Red Pepper Recipe

Grilled Portobello Mushroom Sandwich with Roasted Red Pepper
Grilled Portobello Mushroom Sandwich with Roasted Red Pepper

Since I'm a vegetarian but my husband often eats meat, there are many meals where we have to be creative to make it work for both of us. For a long time, every time we grilled hamburgers, we'd just throw a store-bought veggie burger on the grill for me. Lately, however, we have been trying to branch out to other vegetarian alternatives to hamburgers that don't involve a pre-made, pre-packaged, frozen patty. I had grown tired of most of the veggie burger options out there, I don't like to eat too many highly processed foods, and I've been cutting back on the amount of soy I eat, too.

So this week we picked up some portobello caps from the store, picked a red bell pepper from our garden, and got creative. These portobello mushroom sandwiches were delicious. The roasted red pepper, provolone cheese, and pesto are a perfect flavor combination, and if you are careful to add enough red wine and olive oil to the mushroom cap, it will still be quite juicy and flavorful after grilling. These sandwiches are a perfect alternative to veggie burgers.

This recipe is vegetarian, and it can easily be made vegan by leaving out the cheese and using a vegan pesto.

Grilled Portobello Mushroom Sandwich with Roasted Red Pepper

makes one sandwich

Ingredients:

  • portobello mushroom cap

  • 1/4 large red bell pepper
  • extra virgin olive oil
  • red wine
  • salt
  • freshly ground black pepper
  • provolone cheese
  • baby spinach leaves
  • fresh tomato slice (preferably heirloom)
  • pesto
  • hamburger bun or Kaiser roll

Preparation Instructions:

1. First of course, start the fire in your grill. We usually use wood for the wonderful wood smoke flavor. Let the fire burn down some.

2. In the meantime, wash all of your veggies. Remove the stem from the portobello mushroom cap, and cut your bell pepper, removing the stem and seeds. Wash the spinach and set it aside, and slice the cheese.

3. Place the portobello mushroom cap upside down on a plate and sprinkle it liberally with extra virgin olive oil, red wine, and a little salt and pepper. Make sure it's nice and wet, so that it can soak up all of that juice as it cooks.

4. When the fire has burned down some and the coals are really hot, carefully transfer the portobello mushroom cap to the grill without spilling its contents. If you are also cooking any hamburgers, you will probably want to put them on first to cook a little longer, because the mushroom cap does not take long.

5. Watch the mushroom cap carefully. When it starts to blacken and wrinkle around the outside, check the middle with a fork. If the cap is very soft and pliant, and the fork sinks in without any resistance, it is done. Take it off of the grill.

6. At the same time as the mushroom cap is cooking, put the quarter of the red pepper on the grill, skin side down. When it starts to blacken, lay the pepper jack cheese all over it to melt. When the cheese is melted, remove the pepper from the grill.

7. Meanwhile, right before the pepper and mushroom get done, toast the bun or Kaiser roll on the grill.

8. When everything is done, spread some pesto on both sides of the bun. Assemble the sandwich with the mushroom, pepper and cheese, and the baby spinach leaves. Add a little salt and pepper if needed. Enjoy!

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Comments 9 comments

sixalarm 9 years ago

Excellent recipe...excellent are the giant portabello. They are exactly the same texture as meat if grilled over fire. But get a similar to a silk dress texture and too soft I add ANY water for a pan sauté. So I'll add no H20 of course heh. The red peppers, provolone [since has smoked taste] are the best matches I think Also that there pesto. I'll try one of these mugs with a panini press some day soon. I think lines on them are so appealing.


bobw profile image

bobw 8 years ago from Laurel, DE

This really looks great. We eat Portobellos all the time. Have to try this!


Melissa Ray Davis profile image

Melissa Ray Davis 8 years ago from Swannanoa, NC Author

Caviar ~ Oh yes, I have had mushrooms with truffle oil before and they are incredible. That would deffinitely be a good idea for those who want to spruce these up for a special occasion!


The Real Tomato profile image

The Real Tomato 7 years ago

I love mushrooms but started grilling red bell peppers two summers ago- WOW. Grilling gives them a unique punch of flavor. This recipe sounds delectable.

Question - Is there a red wine that you favor in this recipe? I was thinking of a Merlot but wanted to ask you since you've made this before.

Again- great stuff!


sandwich shop for sale 6 years ago

Some great ideas I would never have thought of, being a vegetarian can lead to using more varied ingredients to keep the food interesting.


Kim 5 years ago

Our family has made almost the exact same recipe for years! It is delicious! Only thing different we add are a few grilled RED onions (has to be red) and we mix the pesto with a little bit of mayo. We've used both Miracle Whip and mayonnaise and both versions are wonderful. This sandwich is one of our favorite weekly menu items.


Jocelyn 5 years ago

This was absolutely tasty. I totally enjoyed it. I didn't cook with the wine and still came out wonderful. Also, instead of regular pesto, I used sundried tomato pesto and it gave it a new twist.


Ladonnia Reed  5 years ago

If u want to bypass the bread option u can use the mushroom caps as the bread and add onions with the spinach and colored bell peppers and spread a light coat of avocado as the dressing! Awesome burger no bread required!


chefmancave profile image

chefmancave 3 years ago from Michigan

I ran across your recipe and had to add my kudo's. I promote eating vegetables - lots of them - but I still eat meat. I love finding recipes that look like they have meat but really don't. Great idea.

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