Portobello Sandwiches with Fresh Mozzarella, Tomato & Basil
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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.
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


  • 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


  • 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.


Nutrition Facts
Portobello Sandwiches with Fresh Mozzarella, Tomato & 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


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