These Portobello Mushroom Sandwiches are juicy, loaded with flavour and so easy to make!
Mushrooms are one of those ingredients that need some TLC to bring out the best in them. A bland mushroom is terrible, but a mushroom treated right is SO GOOD. Here we’re going to be whipping up the most delicious sandwiches, whilst keeping the mushroom the star of the show. Follow me…
Garlic Butter Portobello Mushrooms
There’s a few different ways you can prepare portobello mushrooms, but today we’re slathering them in a simple garlic butter then baking them in the oven.
Preparing Portobello Mushrooms
The only thing you really need to do is remove the dirt. To do this just grab a damp cloth a wipe them. Do not wash them. Mushrooms already contain a huge amount of water so we don’t want to add to that. You also don’t need to gut them or remove the stalk, keep all that goodness!
For the garlic butter all you need is melted butter, garlic, parsley, salt and pepper. At it’s bare bones though you don’t need parsley, I just like it as it’s a classic pairing with garlic butter and adds another layer of flavour.
Can I use other Mushrooms for this recipe?
You really want mushrooms the size and shape of a Portobello. In the UK we have large flat mushrooms, which work nicely. You’re looking for around 3.5oz/100g per mushroom – so pretty big!
Process shots: melt butter (photo 1), add parsley, garlic, salt and pepper (photo 2), brush mushrooms (photo 3), bake (photo 4).
Portobello Mushroom Sandwich
I tested a few different combos/fillings for this sandwich, and settled on this:
- Hummus – This adds a really nice creamy, nutty flavour to the sandwich and pairs perfectly with the mushroom.
- Caramelized Onions – If you’re short on time or prefer the sharper flavour of raw onion, then just add sliced red onion.
- Roasted Red Peppers – Store bought or homemade (more on this in the recipe card). If you don’t like peppers then sub tomato.
- Greens – I use a combo of spinach and rocket, but add any salad leaves you fancy. Watercress also works nicely.
What Bread to use?
I highly recommend using ciabatta. It crisps up beautifully and creates a nice contrast to the soft mushroom/fillings. You could sub other types of rolls, just make sure you toast them.
Process shots: toast bread (photo 1), spread hummus (photo 2), add onions (photo 3), add mushroom (photo 4), add greens and pepper (photo 5), add bread (photo 6)
Serving Portobello Sandwiches
You’ll want to eat these right away, just so the mushroom stays warm. You don’t want to make these ahead of time because a) cold mushrooms aren’t great and b) the butter will firm up again and congeal around the mushroom.
You can serve the sandwiches whole, or slice in half and enjoy that way!
- Crisp/Chip Recommendation: I love a Roast Chicken flavour with this sandwich (because chicken and mushroom is the best combo).
- Side Recommendation: Add some Sweet Potato Wedges or serve with a Roasted Veggie Salad!
For more mushroom goodness check out my Mushroom Grilled Cheese!
Alrighty, let’s tuck into the full recipe for this Portobello Mushroom Sandwich shall we?!
How to make a Portobello Mushroom Sandwich (Full Recipe & Video)
Portobello Mushroom Sandwich
- Large Baking Tray
- Small Pot (for garlic butter)
- Sharp Knife & Chopping Board
- 4 large Portobello Mushrooms (can sub large flat mushrooms of similar size - approx 3.5oz/100g each)
- 4 tbsp / 2oz / 60g Unsalted Butter, melted
- 1 tbsp very finely diced Parsley
- 2 cloves of Garlic, very finely diced then mashed with the blade of your knife
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- Garlic Butter: In a small pot combine melted butter with parsley, garlic, salt and pepper.
- Coat Mushrooms: Place mushrooms on a baking tray stalk side down. Brush them with garlic butter, then flip them over and brush the insides with the butter.
- Bake Mushrooms: Place in the oven at 220C/450F for 20-30mins, or until fork tender. Timings will depend on the size of the mushrooms so just be vigilant. Tip out moisture gathered in the mushrooms if there's excess.
- Sandwich: Spread hummus over the bottom half of the ciabatta. Add onions, then mushroom, followed by greens and roasted red peppers. Add the second half of the ciabatta, gently press down then enjoy!
Your Private Notes:
If you loved this Portobello Mushroom Sandwich Recipe be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments below!