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
- 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
- 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
- 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.