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Balsamic Portobello Mushroom Sandwich Recipe

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This Balsamic Portobello Mushroom Sandwich is a flavorful vegetarian dinner option featuring marinated and roasted portobello mushrooms paired with a tangy roasted red pepper spread and fresh arugula, all layered between toasted sandwich bread for a delicious and satisfying meal.

Ingredients

Mushroom Marinade

  • 2 tablespoons soy sauce (or tamari)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 medium garlic cloves, grated, crushed, or finely minced
  • Freshly ground black pepper, to taste
  • 4 medium portobello mushrooms

Roasted Red Pepper Spread

  • 1 packed cup jarred roasted red peppers, drained well
  • 1 cup cooked chickpeas (canned or home-cooked)
  • 1/2 cup roasted almonds (or walnuts)
  • 1 medium garlic clove
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

Assembly

  • 8 slices good-quality sandwich bread
  • About 2 cups arugula

Instructions

  1. Preheat the Oven: Set your oven to 400ºF (204ºC) to prepare for roasting the mushrooms.
  2. Prepare the Marinade: In a large shallow dish or casserole pan, whisk together soy sauce, balsamic vinegar, olive oil, maple syrup, grated garlic, and freshly ground black pepper to create the marinade.
  3. Clean the Mushrooms: Wipe the portobello mushroom caps with a damp paper towel to clean them. Trim off and discard the stems, then scrape out and discard the dark brown gills underneath with the edge of a tablespoon.
  4. Marinate the Mushrooms: Place the mushrooms in the marinade, massaging each to coat thoroughly. Let them sit for 10 minutes, reshuffling halfway through to ensure even marination.
  5. Roast the Mushrooms: Line a baking sheet with parchment paper and arrange mushrooms stem-side up. Discard leftover marinade. Roast in the oven for 22 to 24 minutes until mushrooms are tender and lightly shriveled.
  6. Make the Red Pepper Spread: While mushrooms roast, combine roasted red peppers, cooked chickpeas, roasted almonds, garlic clove, balsamic vinegar, olive oil, and smoked paprika in a food processor. Pulse until the mixture is chunky but well combined. Season with salt and pepper to taste.
  7. Toast Bread and Slice Mushrooms: Toast the sandwich bread slices and cut the roasted mushrooms into thick slices.
  8. Assemble the Sandwiches: Spread the red pepper mixture onto each slice of bread. Layer with sliced mushrooms and a generous handful of fresh arugula. Top with another slice of bread if desired and serve immediately.

Notes

  • To ensure the mushrooms absorb maximum flavor, massage them thoroughly in the marinade and allow sufficient marinating time.
  • Removing the mushroom gills helps reduce bitterness and improves texture.
  • Use good quality sandwich bread for best results; rustic or sourdough bread pairs well.
  • The red pepper spread can be made ahead and refrigerated for up to 3 days.
  • For a nut-free version, omit the roasted almonds or substitute with seeds like sunflower or pumpkin seeds.
  • This recipe is versatile and can be adjusted for vegan and gluten-free diets; ensure bread choice matches dietary needs.

Find it online: https://justsosavory.com/balsamic-portobello-mushroom-sandwich-recipe/