Portobello Sandwiches – grilled to perfection and served with peaches and pesto – are a summertime favorite. They’re always a crowd-pleaser at warm weather cookouts. Cook them for lunch at weekend barbecues or serve them in the evening to mix up your weekday meal dinner rotation. If it’s gloomy outside, you can grill your mushrooms in your kitchen with a grill pan or an indoor electric grill. This easy recipe is vegan with a gluten-free option.
Grilled Portobello Sandwiches
This grilled portobello sandwich recipe was inspired by a dish I saw on The Kitchn a few years ago, and it has become a mainstay in my diet during the summer months. People have told me that they think that the idea of serving mushrooms and peaches together is weird, but once you try thy this sandwich you’ll begin to regret your earlier days of not eating portobellos and peaches together. You can have your veggie burgers and your tofu pups, I want my portobello peach sandwiches!
How to make Portobello Sandwiches
How to make Portobello SandwichesThis recipe is super easy to make!
- First you mix together the marinade ingredients and marinate your mushrooms for an hour or two. This will help them cook faster as well as give them extra flavor.
- Then you heat your grill to medium high. Once it’s warm place your mushrooms and onion slices on it. Cook them for about 8 minutes and flip everything to cook the other side.
- When you flip the mushrooms and onions, place the peaches on the grill.
- You grill the peaches for about 4 minutes and flip them. Cook the mushrooms, onion slices, and peaches for another 3 to 4 minutes. They’ll be done when they’ve softened and have nice grill marks.
- Prepare your sandwiches by spreading the pesto on your buns and placing a mushroom on each, top with onion slices and peach halves.
If you don’t have an outdoor grill, you can cook these sandwiches on the stovetop in a grill pan or with an electric countertop grill.
How to Customize Your Portobello Sandwiches
You can easily make this recipe your own!
- You can use any type of marinade for your mushrooms. Bottled marinades can make life easier.
- If you don’t like pesto, you can use hummus or a white bean dip.
- Instead of peaches, you can use nectarines, mango slices, or even pineapple rings.
- If you follow a gluten-free diet, make sure your buns are gluten-free.
Vegan Pesto
Pesto is my condiment of choice on sandwiches like this one. I like to use my homemade arugula pesto in this recipe. If arugula isn’t your thing, you can use spinach pesto, or store-bought dairy-free pesto. I like Gotham Greens Vegan Pesto. Trader Joe’s Vegan Kale, Cashew, and Basil Pesto is also delish.
Serving Your Grilled Portobello Sandwiches
Serving Your Grilled Portobello SandwichesI sometimes pack up grilled vegetable sandwiches and take them with me on picnics, as vegetables like zucchini and bell peppers taste great cold or at room temperature. These mushroom sandwiches don’t travel well though, so I suggest serving them hot off the grill. They’re delicious with a side salad and grilled corn on the cob.
Grilled Portobello Peach Sandwiches
Ingredients
Mushroom Marinade:
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoon tamari
- 2 sprigs fresh rosemary about 2 teaspoons
- 2 cloves garlic minced
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
Sandwich Ingredients:
- 4 large portobello mushrooms stems removed
- 2 ripe peaches sliced in half and pitted
- 1 sweet onion sliced into rings
- 4 whole grain or gluten-free rolls
- 1/2 cup Arugula Pesto
Instructions
- Mix all of the marinade ingredients together in a small bowl. Place the mushrooms in a flat baking dish and pour the marinade over them. Let the mushrooms sit for an hour or two.
- Heat your grill to medium-high. Place the mushrooms and onions on the grill and let cook for about 8 minutes. Flip the mushroom and onions and add the peaches to the grill. Cook for 4 minutes and flip the peaches. Cook everything for another 3 to 4 minutes. They will be done when they have softened and have nice grill markes.
- Assemble the sandwiches by spreading the pesto on each roll, then layering on a mushroom, onion slice, half a peach.
Serve your sandwiches with:
More grilled sandwiches you might enjoy include:
- Eggplant Wraps with Spicy Tahini
- Grilled Ratatouille Sandwich
- Lemon-Rosemary Grilled Tofu Sandwich
- Grilled Eggplant Sandwich
This sounds terrific! I can always use more grill ideas.
Thank you, Cadry!