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Grilled Portobello Mushroom and Arugula Sandwich with Garlic & Herb Spread

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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!

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:

  1. Gently clean portobello mushroom caps with a cloth just prior to preparation.
  2. 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.
  3. Remove mushroom caps from the bowl and place on a plate. Sprinkle with freshly ground black pepper and smoked paprika.
  4. 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:

  1. To assemble your sandwich, spread hummus on the bottom piece of a baguette. Add roasted bell pepper, arugula and cooked mushrooms.
  2. 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:

  1. 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!)