This Grilled Portobello Peach Sandwiches recipe was inspired by a recipe 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 day of not eating portobellos and peaches together.
I was recently thinking about putting together a recipe roundup for the 4th of July, so I was searching my website for recipes, and I realized while I’ve shared my “official” version of this recipe on other websites that I write for, the version that’s here on Dianne’s Vegan Kitchen is a little old (and the photo needed a little help.) So I’m posting it here again, with better photos and with my spinach pesto recipe, which is great slathered on just about anything.
Grilled Portobello Peach Sandwiches are perfect for summertime grilling, and they’re always a crowd-pleaser. If it’s gloomy outside, you can make them in your kitchen with a grill pan or an indoor electric grill.
Grilled Portobello Peach Sandwiches
- 5 ounces baby spinach – about 4 cups
- 1/8 cup extra virgin olive oil
- 1/4 cup pistachios or cashews
- 2 garlic cloves
- 2 teaspoons lemon juice
- 1/2 teaspoon sea salt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon soy sauce
- 1 sprig fresh rosemary
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 cloves garlic minced
- 4 large portobello mushrooms cleaned
- 2 ripe peaches sliced in half and pitted
- 1 sweet onion sliced
- 4 rolls the more rustic and “hearty” the bread, the better, sliced
- 1 thinly sliced tomato
Combine the pesto ingredients in a food processor fitted with an s-blade. Process until ingredients are chopped and just slightly chunky, scraping down bowl with a rubber spatula if necessary. If the pesto seems too dry, add a little more oil, one tablespoon at a time. Store in the refrigerator until ready to use.
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. If your mushrooms are really large you may need to double the marinade recipe. Let the mushrooms sit for an hour or two.
Lightly oil and heat the grill. Place the mushrooms and onions on the grill and let cook between 10 to 15 minutes, until tender, flipping halfway through. The peaches only need 5 to 8 minutes to cook, so place them on the grill when you flip the mushrooms and onions. Flip them halfway through as well. Grill the bread for a minute or two, if you wish.
Assemble the sandwiches by spreading the spinach pesto on the roll, then layering on a mushroom, onion slice, half a peach and one or two tomato slices. I like to serve my sandwiches with a side salad and grilled corn on the cob. Enjoy!