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Portobello Sandwiches

Portobello Sandwiches

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CHOLLE

Quick, juicy burgers. My friends and I eat them at least once a week!

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 445 kcal
  • 22%
  • Fat:
  • 33.4 g
  • 51%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Turn on broiler, and adjust rack so it is as close to heat source as possible.
  2. In a medium-size mixing bowl, mix together garlic, olive oil, thyme, vinegar, salt and pepper.
  3. Put the mushroom caps, bottom side up, in a shallow baking pan. Brush the caps with 1/2 the dressing. Put the caps under the broiler, and cook for 5 minutes.
  4. Turn the caps, and brush with the remaining dressing. Broil 4 minutes. Toast the buns lightly .
  5. In a small bowl, mix capers and mayonnaise. Spread mayonnaise mixture on the buns, top with mushroom caps, tomato and lettuce.
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Reviews

NITROJEN
213
1/3/2006

The good news is: our fire extinguisher works. I put the mushrooms on the top rack by the broiler, set the timer for four minutes and at three heard a *poof* from the oven. I opened the door to flames shooting out and licking the cabinets above. After our fire extinguisher put out the flames and I'd cleaned up, I finished up the sandwich, and thought it was pretty good. Then my daughter pointed out that the mushrooms I'd just eaten had been sprayed with a fire extinguisher. The poison control center assured me that the f.e. has mostly baking soda inside and that I shouldn't feel any ill effects. But the man laughed at me, so I have to add the caveat to the recipe: leave off the extra baking soda by not letting your 'shrooms catch fire in the first place. Other than the fire marshall warning, these were pretty yummy sammies.

RESAM
73
1/25/2004

I love portobello mushroom sandwiches and this homemade one rivals the best I have had in my favorite diner. I tweeked the recipe a bit to try and duplicate others I've eaten. I added grilled sweet onions, grilled peeled red peppers, and a slice of provolone. Plus I brushed the bread (NOT hamburger buns) with olive oil and grilled both sides. Very, very good!

TDAWNP
42
1/4/2004

we grilled ours on the bbq. very good. just wish we had better buns. heed the warnings. these burgers *need* nice buns.