Hearty mushrooms, spicy arugula and creamy garlic and herb spread make this Grilled Portobello Mushroom and Arugula Sandwich a satisfying, simple, and nutritious meat-free meal!
Prep Time:12 minutes
Cook Time:8 minutes
Total Time:20 minutes
Yield:2 servings 1x
Ingredients
Scale
For the mushrooms:
4 Portobello mushroom caps (stems removed)
2 tablespoons balsamic vinegar
½ tablespoon olive oil
¼ teaspoon smoked paprika
Freshly ground black pepper
For the sandwich:
1 foot-long baguette, cut into two pieces and halved lengthwise
2 tablespoons hummus
1 cup arugula
1 roasted bell pepper (jarred in water or homemade)
Instructions
For the mushrooms:
Gently clean portobello mushroom caps with a cloth just prior to preparation.
Combine balsamic vinegar and olive oil in a medium to large bowl and whisk together with a fork. Add mushroom caps to the bowl and soak until each mushroom is saturated with the marinade.
Remove mushroom caps from the bowl and place on a plate. Sprinkle with freshly ground black pepper and smoked paprika.
Gently coat a grill, grill pan, or large skillet with olive oil or nonstick spray and heat over medium heat. Sear mushrooms for about 2 minutes on each side, until cooked through and the mushroom caps darken in color. Mushrooms will shrink about 1 inch in diameter during cooking. Set cooked mushrooms aside.
For the sandwich:
To assemble your sandwich, spread hummus on the bottom piece of a baguette. Add roasted bell pepper, arugula and cooked mushrooms.
In a clean skillet over medium heat, sear assembled sandwich for about 3 minutes on each side until bread is heated through. Enjoy warm! 🙂
For a grain-free version:
Assemble a portobello sandwich using the mushroom caps as your “bread.” Add the roasted bell pepper, Garlic & Herb Sabra Spread and arugula between the two mushroom caps. (Note: It may be a little messy!)