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    Home » Recipes » Vegan Recipes

    Portobello Sandwiches with Peaches and Pesto

    Published: Jul 7, 2021 · Modified: May 12, 2023 by Dianne · This post may contain affiliate links

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    Grilled Portobello Sandwiches with text overlay
    Grilled Portobello Sandwiches with text overlay
    Grilled Portobello Sandwiches with text overlay
    Grilled Portobello Sandwiches with text overlay

    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 with text overlay

    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!

    Grilled Portobello Sandwiches with salad, corn on the cob, and tomatoes
    peaches, buns, mushrooms, onion, lemon, olive oil, soy sauce, rosemary, and garlic

    How to make Portobello Sandwiches

    This recipe is super easy to make!

    mushrooms marinating
    • 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.

    grilling mushrooms and peaches

     

    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.
    close up of sandwich

    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.

    sandwich in my hand

    Serving Your Grilled Portobello Sandwiches

    I 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.

    two Grilled Portobello Sandwiches with corn on the cob and tomatoes
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    Grilled Portobello Sandwiches with tomatoes and salad square

    Grilled Portobello Peach Sandwiches

    Dianne
    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.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Marinading Time 2 hours hrs
    Course Sandwich
    Cuisine American
    Servings 4 sandwiches
    Calories 415 kcal

    Ingredients
      

    Mushroom Marinade:

    • ½ cup olive oil
    • ¼ cup lemon juice
    • 2 tablespoon tamari
    • 2 sprigs fresh rosemary about 2 teaspoons
    • 2 cloves garlic minced
    • ½ teaspoon sea salt
    • ½ 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
    • ½ 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.
    Calories: 415kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Grilled Portobello Sandwich on plate

    Serve your sandwiches with:

    • Raw Kale Slaw
    • Cruciferous Crunch Salad
    • German Potato Salad
    • Greek Pasta Salad
    bowl of pasta salad with sandwiches in the background

    More grilled sandwiches you might enjoy include:

    • Eggplant Wraps with Spicy Tahini
    • Grilled Ratatouille Sandwich
    • Lemon-Rosemary Grilled Tofu Sandwich
    • Grilled Eggplant Sandwich
    two Grilled Eggplant Sandwiches without the top bun

     

    « Vegan Greek Pasta Salad
    Grilled Wedge Salad »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Cadry

      June 24, 2015 at 8:39 am

      This sounds terrific! I can always use more grill ideas.

    2. Dianne

      June 24, 2015 at 8:45 am

      Thank you, Cadry!

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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