October 4, 2021

30 minutes to dinner: Portobello mushroom sandwich

by

Meatless Mondays will still feel hearty with this filling portobello mushroom sandwich recipe — ready in less than half an hour.

If you’re like us, you’re always on the lookout for a quicker way to get dinner on the table. Bonus points if it’s healthy — and extra bonus points if it’s plant-based and still delicious. You can prepare the delicious mushrooms for the portobello mushroom sandwich on the stove or on the grill. And get creative: Add sauteed onions, swap out the spinach for arugula, or top with your other favorite burger toppings.

Portobello Mushroom Sandwich

AUTHOR
Stacey Kendrick
RECIPE TYPE
Main
SERVES
2

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 2 large portobello mushrooms, washed, patted dry and stems removed
  • 2 whole wheat rolls
  • 2 slices of reduced fat swiss cheese
  • Two large pieces of roasted red peppers
  • Spinach leaves (about 10)

Instructions

  1. Combine the oil and vinegar and brush the mushrooms with the mixture.
  2. Heat a non-stick pan to medium heat.
  3. Place the mushrooms in the pan, cover them, and let them cook for about 6 minutes.
  4. Flip the mushrooms and before covering again, add a tablespoon of water to the pan to create steam. Cover and cook for another 6 minutes, or until tender.
  5. About 2 minutes before the mushrooms are done cooking, top them with the peppers, then the cheese, and cover again until the cheese is melted.
  6. While the cheese is melting on the mushrooms, toast the rolls.
  7. Remove the mushrooms from the pan and place them on the bottom half of the roll.
  8. Add the spinach and the top of the roll.

Nutrition Information

Serving size: 1 burger | Calories: 339 | Total fat: 13g | Saturated fat: 4g | Sodium: 397mg | Fiber: 7g | Carbohydrates: 39g | Sugars: 7g | Protein: 19g