Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella Recipe

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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.

—wmihalo

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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!

—RiksterQT

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31 Ratings

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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!

—SouthernGma

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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 :)

—Jen

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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!!!

—New2Cooking

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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!

—SLJ6

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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.

—*Sherri*

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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.

—optimisticaussie

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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.

Nutritional Information

Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 520
Calories from Fat: 350

% Daily Value *
Total Fat 38.8g 60 %
Saturated Fat 8.6g 43 %
Cholesterol 24mg 8 %
Sodium 392mg 16 %
** Potassium 742mg 21 %
Total Carbohydrates 32g 10 %
Dietary Fiber 3.8g 15 %
Protein 12.7g 25 %
Sugars 5.9g
Vitamin A 30 %
Vitamin C 72 %
Calcium 28 %
Iron 26 %
** Thiamin 13 %
** Niacin 67 %
** Vitamin B6 18 %
** Magnesium 12 %
** Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.