Hot Portobello Mushroom Sandwich Recipe - Allrecipes.com
Hot Portobello Mushroom Sandwich Recipe
  • READY IN 15 mins

Hot Portobello Mushroom Sandwich

Recipe by  

"Even my husband likes this flavorful mushroom sandwich."

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Ingredients Edit and Save

Original recipe makes 1 sandwich Change Servings
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Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place mushroom slices in a bowl. Sprinkle mushrooms with red wine vinegar. Lay the bread slices on a baking sheet. Spread mustard evenly on one slice. Arrange the mushroom slices on the slice of bread with the mustard. Place the green olive slices on the other slice of bread. Cover each piece of bread with the Havarti cheese.
  3. Bake in preheated oven until the cheese melts, 5 to 7 minutes. Remove from oven and put the slices together to make a sandwich.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 5 mins
  • READY IN 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 23, 2007

This was yummy. I used focaccia bread and swiss cheese instead and added some sundried tomatoes. Thanks for this recipe!

 
Most Helpful Critical Review
Aug 17, 2007

Didn't think any of these flavors tasted good together. Won't try this again. Came out too moist from the water in the mushroom and the olives were just not good at all with mushroom.

 

9 Ratings

Aug 23, 2007

the 2nd time i marinated the shrooms in teriyaki, lost the mustard, added sushi ginger and lettuce.... mmmmmmmmmmm!

 
Aug 16, 2007

Customers went crazy over these sandwiches.

 
Sep 03, 2007

Amazingly easy and oh so delicious. My carnivore boyfriend agreed that it was a "make again"!

 
Apr 28, 2012

This was pretty good but I didn't like the olives on it, next time I will leave them off.

 
Mar 12, 2012

I enjoyed this sandwich, it was more filling then I expected and I enjoyed the textures. If you like olives or rye bread, this would be worth it to try

 

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Nutrition

  • Calories
  • 467 kcal
  • 23%
  • Carbohydrates
  • 40.5 g
  • 13%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 26.1 g
  • 40%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 1587 mg
  • 63%

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

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About the Cook

 
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