Roasted Portobello Mushroom Ciabatta Sandwich

A flavorful vegetarian sandwich with roasted portobello mushrooms, pesto mayo, and fresh toppings.

This delicious Portobello Mushroom Sandwich features meaty mushrooms roasted with balsamic vinegar, served on toasted ciabatta rolls with a creamy pesto mayonnaise, feta cheese, cherry tomatoes, and fresh basil leaves. It is a simple yet satisfying vegetarian sandwich perfect for lunch or dinner.

Recipe Details

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Servings: 2

Full Ingredient List

  • 2 large portobello mushrooms
  • 1 tablespoon olive oil
  • ½ tablespoon balsamic vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon cracked black pepper
  • 3 tablespoons mayonnaise
  • ½ tablespoon vegetarian green pesto
  • 2 ciabatta rolls
  • 6 cherry tomatoes
  • a small handful of basil leaves
  • ¼ cup feta cheese (25g)

Roasted Portobello Mushrooms

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
2 large portobello mushrooms wiped clean
1 tablespoon olive oil
½ tablespoon balsamic vinegar

Instructions

  1. Step 1: Preheat the oven to 392F / 200C.
  2. Step 2: Place the portobello mushrooms in a roasting tin. Brush both sides with olive oil, then with balsamic vinegar. Season with salt and pepper.
  3. Step 3: Place the mushrooms stem side up on a baking tray and bake in the oven for 10 to 15 minutes.

Sandwich Assembly

Tools and Equipment

Ingredients

Quantity Name Preparation Notes Substitutions
3 tablespoons mayonnaise vegan mayo
½ tablespoon vegetarian green pesto vegan pesto
2 ciabatta rolls gluten-free rolls
6 cherry tomatoes sliced
a small handful basil leaves
¼ cup (25g) feta cheese crumbled vegan feta
¼ teaspoon sea salt
¼ teaspoon cracked black pepper

Instructions

  1. Step 1: In a small bowl, mix the pesto and mayonnaise together.
  2. Step 2: Split and toast the ciabatta rolls on a hot griddle pan until lightly browned.
  3. Step 3: Spread the pesto mayo over the bottom half of each toasted ciabatta roll.
  4. Step 4: Once roasted, place a portobello mushroom on each ciabatta roll. Crumble feta cheese on top, then layer with sliced cherry tomatoes and basil leaves.
  5. Step 5: Top with the other half of the ciabatta roll and serve immediately.

Nutritional Information

  • Calories: 432kcal
  • Protein: 10.2g
  • Fat: 34.9g
  • Carbohydrates: 20.1g
  • Fiber: 2.1g
  • Sugar: 1.4g

Additional Information

Notes: If you are looking to make this recipe vegan, substitute the mayo, pesto, and feta with vegan alternatives. For a gluten-free option, replace ciabatta rolls with your favorite gluten-free bread.

Background: Switching to a vegetarian diet prompted the creation of this hearty mushroom sandwich, providing a deliciously filling meal.

Geographic Region: Western

Seasonality: All year

Occasion: casual lunch

Recommended Pairings

  • Fries
  • Green salad

Tags

vegetarian lunch sandwich quick and easy balsamic portobello ciabatta pesto healthy