With melty provolone, roasted red pepper, and creamy truffle aioli, this just might be the best Portobello Mushroom Sandwich EVER. Even meat eaters are going to devour this one!
If you think portobello mushroom sandwiches are only for vegetarians, this recipe is here to change your mind! Now, I love a good burger (in case you couldn’t tell from my Juicy Air Fryer Burgers and Perfect Keto Bacon Cheeseburgers), but I have to say, these portobello mushroom sandwiches are pretty darn delicious too. The mushrooms are rich, juicy, and meaty, and the toppings are on point!
Why This Portobello Mushroom Sandwich Is for Everyone
Yes, even the meat-eaters! Here’s why everyone will love this recipe:
- Absolutely delicious. The meaty, umami flavor of the portobello mushrooms satisfies like no other veggie, while roasted red peppers add a subtle sweetness that perfectly balances the savory components. Truffle aioli gives gourmet vibes, while provolone ties the sandwich together. Is your mouth watering yet?!
- Packed with textures. I am such a texture person when I eat I need to have a little of everything or I don’t like it. From the soft, toasty bun to the tender mushrooms and creamy aioli, this burger has all different elements to make your mouth happy.
- Easy to make. Marinate the mushrooms, throw them on the grill, and you’ve got meaty portobello mushroom sandwiches ready for plating and devouring!
What You’ll Need
Here’s everything you’ll need to create a satisfying portobello mushroom sandwich. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Marinated Mushrooms:
- Portobello mushrooms – Try to find ones that are roughly the size of the buns you buy—although keep in mind they’ll shrink a little bit when cooked.
- Balsamic vinegar – Balsamic is such a good match for the rich, earthy flavor of portobello mushrooms!
- Olive oil
- Dijon mustard – Enhances the marinade with a sharp, tangy kick.
- Rosemary – For an earthy, aromatic flavor. Thyme is a good substitute.
- Black pepper and salt
Truffle Aioli:
- Mayonnaise – Because aioli is basically fancy mayo.
- Garlic – The lemon juice will tame their bite, so the aioli will be garlicky but not aggressively so.
- Lemon juice – Use fresh lemon juice for the best flavor.
- Truffle oil – Natural truffle oil that’s infused with real truffles (as opposed to artificially flavored) is your best bet.
- Truffle salt – To enhance the truffle flavor even more. Regular sea salt can be used if you don’t have truffle salt.
Burger:
- Brioche buns – Or your favorite burger buns.
- Provolone cheese – I like provolone for this recipe because it doesn’t overpower the truffle flavor.
- Roasted red pepper – For a smoky, tangy element.
- Microgreens – Adds freshness and a slight crunch. Another type of green, like arugula, can be used instead if you prefer.
How to Make This Portobello Mushroom Sandwich
Here’s a quick overview of the process for making these sandwiches. For the full instructions, see the recipe card below.
- Marinate the mushrooms. Whisk the vinegar, olive oil, mustard, rosemary, salt, and pepper in a bowl. Pour the marinade over the mushrooms in a baking dish, coat them evenly, and marinate for 30 minutes.
- Make the aioli. Whisk together all the ingredients in a bowl.
- Grill the mushrooms. Preheat your grill to 375°-400°F. Grill the portobellos cap side down for 4-5 minutes, flip, and grill 4 more minutes. Add the cheese and cook until it melts. (You can toast the buns too if you’d like.)
- Assemble. Spread the aioli on the bottom buns. Add the mushrooms, microgreens, roasted red pepper slices, and top bun.
Tips and Variations
You’ll make perfect portobello mushroom sandwiches with these simple tips!
- Try a skillet. If you don’t have a grill or your grilling plans were rained out, you can cook the mushrooms on a stovetop skillet over medium heat until tender and slightly charred. A grill pan is even better!
- Get a head start. You can let the mushrooms marinate for up to a day if you want to get a head start on the recipe. Just cover the dish and store them in the refrigerator.
- Add extra veggies. Sliced avocado, caramelized onions, or grilled onions also make awesome toppings for this sandwich.
Serving Suggestions
Serve these portobello sandwiches with Crispy Baked Garlic Parmesan Fries, Air Fryer Sweet Potato Fries, or Baked Green Bean Fries for a classic pairing! This Creamy Goat Cheese Asparagus Quinoa Salad would also be delish.
How to Store and Reheat Leftovers
- Refrigerator: Store any leftover mushrooms, aioli, and toppings separately in airtight containers for up to 3 days.
- To reheat: Reheat the mushrooms on a skillet or in the microwave until warmed through, then assemble.
More Recipes for Mushroom Lovers
Portobello Mushroom Sandwich
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 burgers 1x
- Category: Vegetarian
- Method: Grill
- Cuisine: American
Description
With melty provolone, roasted red pepper, and creamy truffle aioli, this just might be the best portobello mushroom sandwich EVER!
Ingredients
Marinated Mushrooms:
- 4 large portobello mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon dijon mustard
- 1/4 teaspooon rosemary
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Truffle Aioli:
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1/2 tablespoon truffle oil
- 1/8 teaspoon truffle salt
Burger:
- 4 brioche buns
- 4 slices of provolone cheese
- 1 large roasted red pepper, julienned
- 1 cup of microgreens
Instructions
- Marinate Mushrooms: To a small bowl add balsamic, olive oil, dijon mustard, rosemary, pepper and salt. Whisk together until combined. Add mushrooms to a large baking dish, pour the marinade over the mushrooms. Gently rub the marinade into all sides of the mushrooms. Let marinate for 30 minutes.
- Make Truffle Aioli: To a small bowl, add mayonaisse, garlic, lemon juice, truffle oil and truffle salt. Whisk together until combined. Set aside.
- Grill Mushrooms: Heat grill to medium-high heat, approximately 375°-400°F. Add mushrooms to the grill, cap side down. Grill for 4-5 minutes. Flip and grill for 4 minutes. Then add a slice of cheese to each mushroom and let them cook for 1 minute, or until cheese is melted. Remove from grill. (optional: top the buns on the grill as well – grill each side for 1 minute)
- Assemble Sandwiches: To the bottom bun add 1 tablespoon of aioli, place the mushroom on top, then a handful of mircrogreens, a few slices of roasted red pepper then the top bun. Serve.
Nutrition
- Serving Size: 1 sandwich
- Calories: 588
- Sugar: 8 g
- Sodium: 851 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 129 mg
10 comments on “Portobello Mushroom Sandwich”
This recipe is sooooo for me because I L-O-V-E mushrooms so much… I pinned!!! š
XoXoX Crystelle
Awesome, so good to hear! Thank you Crystelle!
Portobellos are just sooo amazing and dang does this burger look spectacular. It’s definitely calling to me!
Happy Blogging!
Happy Valley Chow
I know.. love portobellos!!! Thanks Eric!
Hahahahaha “Fly Getter” is epic.
I can totally picture you meeting a friend on the street and when asked “What did you do today?” you answer “You know, usual stuff, getting flies…” š
BTW those burgers look the bomb, loving the balsamic reduction!
Oh.. I wish you could have seen what went down yesterday night in our house. Mike and I AND cason were having a contest to see who could “get” the most flies. It is seriously unreal how many were in our house… i promise I clean!! š haha
Glad you liked those burgers.. the balsamic is seriously da bomb.com!
Loving these burgers! And good call on the balsamic reduction! Who cares if you add it to everything… it’s good!!! And such beautiful photos in this post. Love them Krista!!
Oh… coming from the burger king… ahemm… you.. thanks means alot! Thanks on the photo props Chris!
Oh, man. It’s not even 8am and I am CRAVING this gorgeous sandwich for a 2nd breakfast. Seriously, Krista you are SO creative when it comes to anything grilled. I need 5 of these burgers in front of me. STAT. I love your photos too! The lighting is perfect and you had a super-delish subject! š Pinned!
Thanks Sarah, you are seriously so sweet and always make my day! Thank you so much! They are definitely amazing, hope you get a chance to try them. š