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Grilled Mushroom Sandwich With Citrus Mayo

Grilled Mushroom Sandwich With Citrus Mayo

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I created this recipe to taste like a mushroom sandwich we served at the Good Earth Restaurant in Santa Clara, California (which is no longer in business). It tastes great with marinated portobello mushrooms, roasted red bell peppers, smoked gouda cheese, and spring mix!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 49.2g
  • 16%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 848 mg
  • 34%

Based on a 2,000 calorie diet


  1. Whisk together olive oil, balsamic vinegar, and garlic until well blended. Pour over mushroom caps in a resealable bag to coat, then seal and allow to marinate for 30 minutes. Stir together mayonnaise and orange juice, and set aside.
  2. Preheat an outdoor grill for medium heat.
  3. Remove mushroom caps from the marinade and shake off excess. Place each mushroom cap upside down on a square piece of foil. Place roasted peppers on top, and seal. Cook on preheated grill until tender, about 15 minutes, turning occasionally. When the mushrooms are nearly done, cut open the sourdough rolls and grill until golden brown on the cut sides.
  4. To assemble the sandwiches, spread the cut sides of the rolls with orange mayonnaise, and layer with mushroom, roasted pepper, Gouda cheese, and the mixed greens.
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heather w.

This was awesome. You can't go wrong with a portobella sandwich. I've made them before but not with the citris dressing or roasted peppers. If you like it try marinating the mushroom in a teriyaki sauce...yum!


This was yummy! The only changes I made were I used provolone cheese instead of Gouda, only because I had the provolone on hand, and I used an English muffin instead of the sourdough roll (again, its what I had). The citrus mayo really made the sandwich. Will definitely make again!


Yummy! I used a smoked gouda and seasoned rice vinegar in place of the balsamic vinegar. I also roasted the red peppers myself. So much better than the jarred. Besides, it makes the house smell so good!