Portobello Sandwich

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!…

A Couple Cooks – Recipes worth repeating.

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!

Portobello Sandwich

Here’s a slam dunk for mushroom lovers, or anyone looking for a meaty vegetarian sandwich. Try this Portobello Sandwich! It’s modeled after a steak sandwich, but instead the filling is juicy roasted portobello mushrooms, seasoned with garlic, soy sauce and smoked paprika. Add to that crunchy pickles and onions, and the kicker: a horseradish sauce that smothers it all with a creamy, spicy tang. You’ll become a believer after your first bite!

What’s in this portobello sandwich?

You can build a portobello sandwich with many different flavor profiles. In fact, a Portobello Burger is a prime example of a classic spin on one. For this one, we took inspiration from a steak sandwich, infusing the roasted portobello mushrooms with smoky, savory spices and topping it off with a horseradish sauce. Here’s what you’ll need for this recipe:

  • Portobello mushrooms
  • Olive oil
  • Soy sauce (or tamari)
  • Garlic
  • Smoked paprika, onion powder and salt
  • Worcestershire sauce
  • Artisan buns
  • Baby arugula or greens, pickles, and white onion , for serving
  • Horseradish sauce, for serving
Portobello Sandwich

How to make roasted portobello mushrooms

The filling for this sandwich is not a whole portobello mushroom like in a Portobello Burger, but sliced mushrooms. The advantages? The sandwich is much easier to eat than trying to pull bites off of a big juicy portobello. It also makes for a taller sandwich, which is more aesthetically pleasing and has more mushroom flavor. Here’s the basic idea around how to make roasted portobello mushrooms:

  • Preheat the oven to 450 degrees Fahrenheit. Mushrooms roast best at very high heat.
  • Slice the portobello caps into 1/4-inch thick slices and season. Add olive oil and spices. We’ve found the combination of soy sauce, Worcestershire, garlic and smoked paprika makes an intensely savory, meaty flavor.
  • Roast for 15 minutes. That’s it! The mushrooms come out juicy and tender.

Don’t skip the sauce

This portobello sandwich highlights mushrooms, of course. But the other star who’s vying for attention? The horseradish sauce! This sauce is so full of creamy, savory flavor, it almost steals the show. Look for prepared horseradish in the condiments section of your local grocery, then you’ll need sour cream, mayo, Dijon mustard, vinegar, and chives. It’s simple and lasts for 2 weeks, and you can use it on just about anything: a fries dip, salads, and more.

Horseradish Sauce

Ways to serve this portobello sandwich

One thing to note about this portobello sandwich: because it’s based around mushrooms, it doesn’t have lots of protein. So when you serve this sandwich, make sure to serve with other proteins to make it into a complete meal. Here are some ideas:

Let us know what you’re planning to serve with this recipe in the comments below! We hope you’ll love it as much as we do.

Portobello Sandwich

More portobello recipes

Long live the meaty, succulent portobello mushroom! We love making recipes with this unique ingredient. Here are a few more of our favorite portobello recipes for ideas to serve it:

This portobello sandwich recipe is…

Vegetarian. For vegan, plant-based and dairy-free, use a vegan sauce of your choosing. For gluten-free, use a gluten-free bun.

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Portobello Sandwich

Portobello Sandwich


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches

Description

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!


Ingredients

  • 6 medium (4 large) or 12 ounces portobello mushrooms
  • ¼ cup olive oil
  • 2 tablespoon soy sauce (or tamari)
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • ½ teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • 4 artisan buns
  • Baby arugula or greens, for serving
  • Pickles, for serving
  • Sliced white onion, for serving
  • 1 recipe Horseradish Sauce, for serving

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Slice the mushrooms into 1/4” thick slices. Place them in a large bowl and mix with the olive oil, soy sauce, garlic, smoked paprika, onion powder, Worcestershire sauce, and kosher salt.
  3. Line a sheet pan with parchment paper and place the mushrooms in a single layer on top. Place it in the oven and roast for 15 minutes.
  4. Meanwhile, make the Horseradish Sauce. Toast the buns (if desired).
  5. When ready to assemble, place baby arugula on the buns and place strips of mushrooms on top. Add white onion slices, pickles, and horseradish sauce, and top with the bun.
  • Category: Main dish
  • Method: Roasted
  • Cuisine: Sandwich
  • Diet: Vegetarian

Keywords: Portobello sandwich, portobello mushroom sandwich

A Couple Cooks - Recipes worth repeating.

Beetroot Horseradish Puree

This recipe for Beetroot Horseradish Puree only needs two ingredients to make a delicious addition to meat, sausage, or grilled burgers. The stock of baked beets plus their natural sweetness provides the perfect balance between sweet and spicy without making your food taste bland (or adding an overwhelming amount). You can decide how much spice …

This recipe for Beetroot Horseradish Puree only needs two ingredients to make a delicious addition to meat, sausage, or grilled burgers. The stock of baked beets plus their natural sweetness provides the perfect balance between sweet and spicy without making your food taste bland (or adding an overwhelming amount). You can decide how much spice you want by controlling what spices go into it – just remember that more horseradish will yield stronger flavors!

How to choose the best ingredients for Beetroot Horseradish Puree

Beetroots: the beetroots can be baked or boiled. Best size for these averages 10-13 cm in diameter (4-5 inches). Such beetroots are then sweet, juicy, and non-sticky.

Horseradish: horseradish is the best without adding cream, only citric acid or lemon.

Tips and tricks

  • If the beetroots are not very sweet, you can add a little sugar.
  • If you have thick rubber gloves, you can turn the beetroots when they are hot. This is the time when the beetroot skin goes away by itself. It is enough that you just rub it in your hands.
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Beetroot Horseradish Puree

Beetroot Horseradish Puree only needs two ingredients to make a delicious addition to meat, sausage, meats, or grilled burgers. The stock of baked beetroot for horseradish makes it not so spicy that it turns the nose like snuff, but it has a sharp taste all the time. In fact, you decide how the purée is to be spicy. It all depends on how much horseradish you add to the beetroot.
Calories 263kcal

Ingredients

  • 5 medium baked beetroots
  • 180 gr horseradish in jar

Instructions

  • Wash the beets well, wrap each in foil, and bake
  • Medium size beetroots, 12-14 cm in diameter, are baked for 1 hour at 180 degrees C / 360 degrees F / Gas mark 4
  • When the beetroots are baked, unroll them from the foil and cool.
  • Peel the cooled beetroots and grate them on a fine-mesh grater.
  • Then add horseradish to the prepared beetroots and mix thoroughly.
  • Such beetroot and horseradish purée fits perfectly with roasted meat or as an addition to cured meats for sandwiches.
  • Bon Appetit!

Nutrition

Calories: 263kcal | Carbohydrates: 60g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1076mg | Potassium: 1775mg | Fiber: 17g | Sugar: 42g | Vitamin A: 139IU | Vitamin C: 65mg | Calcium: 166mg | Iron: 4mg

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