Portobello Sandwiches Recipe

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Most Helpful Positive Review

Jan 03, 2006

The good news is: our fire extinguisher works. I put the mushrooms on the top rack by the broiler, set the timer for four minutes and at three heard a *poof* from the oven. I opened the door to flames shooting out and licking the cabinets above. After our fire extinguisher put out the flames and I'd cleaned up, I finished up the sandwich, and thought it was pretty good. Then my daughter pointed out that the mushrooms I'd just eaten had been sprayed with a fire extinguisher. The poison control center assured me that the f.e. has mostly baking soda inside and that I shouldn't feel any ill effects. But the man laughed at me, so I have to add the caveat to the recipe: leave off the extra baking soda by not letting your 'shrooms catch fire in the first place. Other than the fire marshall warning, these were pretty yummy sammies.

—NITROJEN

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Most Helpful Critical Review

Jan 29, 2003

The Balsamic vinegar is a little strong. I found putting the marinade in a large bowl and then putting the mushrooms in the bowl to cover them quickly worked well

—NANCYNICOLE

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277 Ratings

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Jan 25, 2004

I love portobello mushroom sandwiches and this homemade one rivals the best I have had in my favorite diner. I tweeked the recipe a bit to try and duplicate others I've eaten. I added grilled sweet onions, grilled peeled red peppers, and a slice of provolone. Plus I brushed the bread (NOT hamburger buns) with olive oil and grilled both sides. Very, very good!

—RESAM

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Jan 04, 2004

we grilled ours on the bbq. very good. just wish we had better buns. heed the warnings. these burgers *need* nice buns.

—TDAWNP

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Jan 25, 2004

These are the best burgers! I have stopped eating hamburgers because I love this recipe so much. My only suggestions is chopping the capers instead of leaving them whole, adding grilled red onions and Provolone cheese.

—MATINAMATT

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Jun 16, 2003

Very yummy. I reduced the vinegar by one tablespoon and added red cooking wine. We cook this on the grill, about 1 1/2 to 2 min each side. Delicious even without the caper mayo! My 10 year old loved it, and he doesn't like mushrooms. Thanks for the recipe.

—neiciebeans

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Jan 04, 2004

Stop eating hamburgers! Why would you, anyway, with delicious portabello mushrooms that are so much quicker and healthier? This recipe is the best I've tried.

—Tuula

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Aug 29, 2008

Best summed up by my husband, "This is a mushroom?!?" These were delicious and we will have these again and again, I'm sure. Used fresh thyme and poured almost the entire marinade into the caps so all the flavor could be absorbed. Cooked them on the grill and added provolone and sauteed red onions. They were fantastic! And the clincher: it all came together, including a salad, in less than 30 minutes.

—stylistmama

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Nutrition

Calories
445 kcal
22%

Carbohydrates
31.4 g
10%

Cholesterol
5 mg
2%

Fat
33.4 g
51%

Fiber
3.5 g
14%

Protein
7.8 g
16%

Sodium
426 mg
17%

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

Nutritional Information

Portobello Sandwiches

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 445
Calories from Fat: 301

% Daily Value *
Total Fat 33.4g 51 %
** Saturated Fat 5g 25 %
Cholesterol 5mg 2 %
Sodium 426mg 17 %
Potassium 727mg 20 %
Total Carbohydrates 31.4g 10 %
Dietary Fiber 3.5g 14 %
Protein 7.8g 16 %
Sugars 7.3g
Vitamin A 23 %
Vitamin C 14 %
Calcium 11 %
Iron 28 %
** Thiamin 33 %
** Niacin 66 %
** Vitamin B6 18 %
** Magnesium 11 %
** 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.