Italian Portobello Sandwiches Recipe -
Italian Portobello Sandwiches Recipe

Italian Portobello Sandwiches

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"You could think of this as a veggie Philly cheese steak, with beefy portobello mushrooms standing in for the meat."

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Original recipe makes 2 servings Change Servings


  1. Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.
  2. Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.
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  • Reprinted with permission of Cooking Light® magazine. All rights reserved.
  • CALORIES 412 (27% from fat); FAT 12.3g (sat 5.3g, mono 3.8g, poly 0.8g); PROTEIN 18.3g; CARB 60.1g; FIBER 2.6g; CHOL 20mg; IRON 5.9mg; SODIUM 1,117mg; CALC 320mg

Reviews More Reviews

Most Helpful Positive Review
Oct 03, 2003

I thought this sandwich was INCREDIBLE! I love Portabello sandwiches and this was SO easy and delicious. I'm a new vegeterian so this will definately become a fave of mine. I actually toasted the sourdough bread with the provolone cheese in the toaster oven so the cheese was niely melted. I also added a shake or two of oregano to the basil mayo in addition to the fresh basil. Also I tossed the roasted peppers in the skillet for the last two minutes of cooking, just enough to get them hot. I admit it was a bit sloppy to eat but totally delicious

Most Helpful Critical Review
Jan 25, 2004

Not exactly what I was expecting....there wasn't as much as a mushroom taste as I would have liked, and the mayo and bell peppers seemed a little overpowering. If I were to make it again, I would warm up the peppers a bit, and slightly toast the bread in the oven.


68 Ratings

Oct 03, 2003

My husband and I really enjoyed these sandwiches! I served them on hard rolls instead of sourdough. I loved the basil mayo. I think I would make it ahead of time and let the flavors blend but it was still very good. I'd also would heat up the red peppers with the mushrooms so the temperature of the vegatables was consistent throughout the sandwich. We'll have these again!

Jan 25, 2004

Prepared for a vegetarian meal and wife and I both loved this. I also added the peppers to the mushrooms just to bring up to temp. Also added just a sprinkle of balsamic vinegar at the end. Great recipe Thanks.

Jan 29, 2003

I tried this and modified it a bit. I added a bit of whorstechire and garlic w/ mushrooms and fried onions separately. Additionally, I used a sub roll instead to make it more like a cheesteak and added a bit of horseradish to the spread and it was FANTASTIC!!!

Jan 24, 2003

I sauted mushrooms, onions, sliced red peppers, & garlic together. Served on pita pocket instead of sourdough bread, and used shredded mossorella. More friendly for those of us who are weight watching. Very tasty.

Feb 04, 2003

Absolutely fantastic! I substituted fresh red peppers for the bottled roasted peppers and sauteed them along with the mushrooms and onions, and it worked out wonderfully!

Aug 04, 2005

Very nice light meal~ the onions and mushrooms (not a pepper fan) were really flavorful... I didn't even really need the basil-mayonnaise, next time I'll probably do without. Am making this again soon with the leftover mushrooms.


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