Portobello Mushroom Sandwiches with Fresh Mozzarella, Tomato and Basil

Grilled portobello mushrooms topped with fresh mozzarella, tomato and basil on top of crusty Italian bread; then drizzled with aged balsamic vinegar.

If you have 15 minutes, then you can make these deliciously simple Portobello Mushroom Sandwiches with Fresh Mozzarella, Tomato and Basil topped with aged Balsamic vinegar.

Not only are these sandwiches incredibly flavorful, they satisfy any level of hunger as well. This sandwich is perfect for lunch or serve it for a quick weeknight dinner; especially if you’re looking for a meatless option on Monday’s or Friday’s during lent.

How do you make Portobello Mushroom Sandwiches?

This recipe makes two sandwiches and can certainly be doubled (or more) to feed a crowd. Start off by purchasing portobello mushroom caps at your local grocer or farm stand.

If you can’t find them without the stems prepackaged, purchase the whole ones and remove the stems. The ones I bought came in a package of two and since my youngest daughter isn’t a mushroom fan, it was just enough for the hubby and I.

Next, sprinkle a little extra virgin olive oil, salt and pepper on top of the mushroom caps and broil for about 5 minutes until they start to sweat and get hot.

I also prefer my bread a little crunchy so I threw the rolls in there as well on a lower shelf in the oven. Once the mushrooms are done, simply top them with fresh sliced mozzarella, plum tomatoes, fresh basil and drizzle with some aged balsamic vinegar. Aged balsamic vinegar is my preference when you’re just adding it as a finishing touch.

It’s much thicker and sweeter than regular balsamic; however, you just need a small amount which is good because it’s also much more expensive than store bought balsamic vinegar.

You can generally find aged balsamic vinegar in specialty shops or online; but for this recipe if you used regular balsamic vinegar it will be fine as there are so many other fabulous flavors going on in here.

This sandwich was PERFECTION! For a fun, party idea try making these Portobello Mushroom Sandwiches with Fresh Mozzarella, Tomato and Basil on slider rolls using the smaller Cremini mushroom instead; which will give you smaller portions to feed a crowd without losing the flavor! ~Enjoy!

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Portobello Sandwiches with Fresh Mozzarella, Tomato and Basil

Grilled portobello mushroom topped with fresh mozzarella, tomato and basil on top of crusty Italian bread; then drizzled with aged balsamic vinegar.

Course Sandwiches

Cuisine Italian

Keyword mushrooms

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 2

Calories 338kcal

Author Carrie's Experimental Kitchen

Ingredients

• 2 Portobello Mushroom Caps, wiped clean2 Portobello Mushroom Caps, wiped clean
• 4 Slices Fresh Mozzarella, divided (about 2 oz.)4 Slices Fresh Mozzarella, divided (about 2 oz.)
• 1 Plum Tomato, sliced1 Plum Tomato, sliced
• 2 tbsp. Chopped Fresh Basil, divided2 tbsp. Chopped Fresh Basil, divided
• 2- 6(inch) Crusty Italian Bread or Ciabatta Rolls, slice in half horizontally2- 6(inch) Crusty Italian Bread or Ciabatta Rolls, slice in half horizontally
• 1 tbsp. Extra Virgin Olive Oil1 tbsp. Extra Virgin Olive Oil
• Aged Balsamic Vinegar, as desiredAged Balsamic Vinegar, as desired
• Salt and Pepper, as desiredSalt and Pepper, as desired

Instructions

• Preheat oven to broil.
• Place the mushrooms cap side down on a baking sheet and drizzle the oil over both; then sprinkle with salt and pepper as desired.
• Broil the mushrooms for 5 minutes until they get hot and start to sweat; then remove from oven.
• Place one mushroom cap on the bottom piece of each piece of bread; then top with cheese, tomato, basil, and vinegar per sandwich.

Notes

Nutrition Facts

Portobello Sandwiches with Fresh Mozzarella, Tomato and Basil

Amount Per Serving (1 g)

Calories 338 Calories from Fat 125

% Daily Value*

Fat 13.9g21%

Cholesterol 20mg7%

Sodium 436mg19%

Carbohydrates 33.2g11%

Fiber 2.3g10%

Sugar 1.1g1%

Protein 11.7g23%

* Percent Daily Values are based on a 2000 calorie diet.

 

©2017 Carrie's Experimental Kitchen. Unauthorized use and/or duplication of this material without express and written permission from this blog’s owner is strictly prohibited. Please contact the owner for any licensing inquiries for commercial use, publication and/or general distribution. Original recipe can be found at www.carriesexperimentalkitchen.com

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 33.2g | Protein: 11.7g | Fat: 13.9g | Cholesterol: 20mg | Sodium: 436mg | Fiber: 2.3g | Sugar: 1.1g

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