Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella Recipe - Allrecipes.com
Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella Recipe
  • READY IN 55 mins

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

Recipe by  

"I had this once in a restaurant, and have spent a while trying to recreate it. Please enjoy."

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings

Directions

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Place the red bell pepper onto the preheated grill, and grill until the skin is completely charred on all sides, 10 to 15 minutes. Place the pepper into a paper bag, seal the bag, and let the pepper cool. When cooled, remove the charred skin, slice the pepper into quarters, and remove the seeds. Thinly slice the pepper and set aside.
  3. Mix salt and pepper into the olive oil in a small bowl. Brush the smooth side of the mushrooms with the seasoned oil, and grill, oiled side down, until the mushrooms show grill marks, about 3 minutes. Brush the gill sides of the mushrooms with more seasoned olive oil, flip the mushrooms, and grill until the mushrooms are softened and juicy, about 3 more minutes. Set the mushrooms aside and keep warm.
  4. Lightly grill the slices of onion until softened and lightly browned, about 2 minutes per side. Spread the rolls out onto the grill to toast, about 1 minute. Mix the mayonnaise and roasted garlic in a bowl.
  5. Spread each roll with garlic mayonnaise, and make each sandwich with 1 mushroom cap, 1 ounce sliced mozzarella cheese, 1 slice of tomato, 4 basil leaves, 1 slice of grilled onion, and 1/4 the roasted red pepper slices. Repeat for remaining sandwiches.
Kitchen-Friendly View
  • PREP 40 mins
  • COOK 15 mins
  • READY IN 55 mins

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of oil used to brush the mushrooms. The actual amount of oil used and consumed will vary.
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Reviews More Reviews

Aug 11, 2010

I combined the olive oil , several cloves of minced fresh garlic, salt and pepper together and brushed it onto the portobellos. I guess the above mixture was a brush-on marinade. I put the portobellos aside while I prepared the other ingredients and then broiled the cap side first for about 2 minutes and the gill side, stacked with roasted red peppers, basil, cheese and tomato for about 5 minutes. I served these with the allrecipes.com Burger or Hot Dog Buns and these sandwiches came out great.

 
Jul 21, 2010

Unbelieveable! Restaurant quality. I roasted a yellow pepper (only thing I had) and used one side of an everything bagel (again, only thing I had) and it was unbelieveable!! Didn't change anything else! Can't wait to make it again!

 
Jul 12, 2010

Did some shopping yesterday and found some really nice portobello's and with nearly all other ingredients on hand, decided to give this recipe a try. I used thinly sliced red onion, a bit of garlic powder, forgot I was out of the fresh and tomatoes and basil out of my garden. The sandwiches were delicious and well seasoned. Very flavorful, easy, and a great substitute for a meatless meal. Adding this to our list of favorites. Thank you for sharing!

 
Oct 04, 2010

Very good recipe! I would use a very large pepper or at least two small ones since the one we used was a little too small and would triple up on the mayonnaise/garlic sauce since the teaspoons said to use in the receipe really doesn't make that much for the big mushroom caps so we made more to spread on both the bottom and the top buns for each sandwich. Everything else was perfect. Very flavorful! Thank you for sharing the recipe! Will definitely make again :)

 
Nov 30, 2010

Amazing! This recipe deserves its great reviews thats for sure. I grilled some onions and red bell peppers together and added some of the balsamic glaze. It was absolutely fantastic. For an extra kick try pepper jack cheese instead of provolone. :) thanks so much for this recipe!!!

 
Jun 14, 2011

Excellent....used vidalia onion that I grilled with the red peppers. Fresh basil is key and nice ripe tomatoes...I ate mine bunless for carb reasons...fork and knifed it...lol...I also omitted the mayo and used a drizzle of Honey Dijon Balsamic Vinaigrette from this site...amazing! Served with a tossed salad. Great meatless Monday meal. Thanks!

 
Jun 12, 2011

Excellent...I had this in a restaurant once and wanted to try it myself. I did mix some fresh minced garlic in the the oil to baste the mushrooms, and used pepperjack cheese. My husband was making noises while eating this that makes me know it is a keeper. Will be grilling this again real soon.

 
Aug 09, 2011

This was so delectable it convinced me to cook more vegetarian foods which is honestly something I never thought I'd hear myself say.

 

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Nutrition

  • Calories
  • 520 kcal
  • 26%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 24 mg
  • 8%
  • Fat
  • 38.8 g
  • 60%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 12.7 g
  • 25%
  • Sodium
  • 392 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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