Carrie’s Experimental Kitchen

Portobello Mushroom Sandwiches with Fresh Mozzarella, Tomato & Basil

 

Portobello Sandwiches with Fresh Mozzarella, Tomato & Basil – Grilled portobello mushroom topped with fresh mozzarella, tomato and basil on top of crusty Italian bread; then drizzled with aged balsamic vinegar.

Portobello Sandwiches with Fresh Mozzarella, Tomato & Basil - Grilled portobello mushroom 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.

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.

Portobello Sandwiches with Fresh Mozzarella, Tomato & Basil

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. I like using aged balsamic best when you’re just adding it to something 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.

Portobello Sandwiches with Fresh Mozzarella, Tomato & Basil - Grilled portobello mushroom topped with fresh mozzarella, tomato and basil on top of crusty Italian bread; then drizzled with aged balsamic vinegar.

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 & Basil
Print
Portobello Sandwiches with Fresh Mozzarella, Tomato & Basil
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

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

Course: Sandwich
Servings: 2
Calories: 338 kcal
Author: Carrie's Experimental Kitchen
Ingredients
  • 2 Portobello Mushroom Caps, wiped clean
  • 4 Slices Fresh Mozzarella, divided (about 2 oz.)
  • 1 Plum Tomato, sliced
  • 2 tbsp . Chopped Fresh Basil, divided
  • 2-6 inch Crusty Italian Bread or Ciabatta, slice in half horizontally
  • 1 tbsp . Extra Virgin Olive Oil
  • Aged Balsamic Vinegar, as desired
  • Salt and Pepper, as desired
Instructions
  1. Preheat oven to broil.
  2. Place the mushrooms cap side down on a baking sheet and drizzle the oil over both; then sprinkle with salt and pepper as desired.
  3. Broil the mushrooms for 5 minutes until they get hot and start to sweat; then remove from oven.
  4. Place one mushroom cap on the bottom piece of each piece of bread; then top with cheese, tomato, basil, and vinegar per sandwich.
Recipe Notes

Nutrition Facts
Portobello Sandwiches with Fresh Mozzarella, Tomato & Basil
Amount Per Serving (1 g)
Calories 338 Calories from Fat 125
% Daily Value*
Total Fat 13.9g 21%
Cholesterol 20mg 7%
Sodium 436mg 18%
Total Carbohydrates 33.2g 11%
Dietary Fiber 2.3g 9%
Sugars 1.1g
Protein 11.7g 23%
* 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

 

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