Italian Portobello Sandwiches

Italian Portobello Sandwiches


"You could think of this as a veggie Philly cheese steak, with beefy portobello mushrooms standing in for the meat."


Serving size has been adjusted!

Original recipe yields 2 servings


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  1. Heat olive oil in a large nonstick skillet over medium heat. Add mushrooms and onion; cover and cook 7 minutes or until onion is tender, stirring occasionally. Remove from heat; cool.
  2. Combine the mayonnaise, basil, and black pepper. Spread 1 tablespoon mayonnaise mixture on each bread slice; layer each of 2 slices with 1/3 cup bell peppers, 1/2 cup mushroom mixture, and 1 slice of cheese. Top with remaining bread slices. Cut each sandwich in half.
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  • Reprinted with permission of Cooking Light(R) magazine. All rights reserved.
  • CALORIES 412 (27% from fat); FAT 12.3g (sat 5.3g, mono 3.8g, poly 0.8g); PROTEIN 18.3g; CARB 60.1g; FIBER 2.6g; CHOL 20mg; IRON 5.9mg; SODIUM 1,117mg; CALC 320mg
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  1. 68 Ratings


I thought this sandwich was INCREDIBLE! I love Portabello sandwiches and this was SO easy and delicious. I'm a new vegeterian so this will definately become a fave of mine. I actually toasted t...

My husband and I really enjoyed these sandwiches! I served them on hard rolls instead of sourdough. I loved the basil mayo. I think I would make it ahead of time and let the flavors blend but...

Prepared for a vegetarian meal and wife and I both loved this. I also added the peppers to the mushrooms just to bring up to temp. Also added just a sprinkle of balsamic vinegar at the end. Gr...

I tried this and modified it a bit. I added a bit of whorstechire and garlic w/ mushrooms and fried onions separately. Additionally, I used a sub roll instead to make it more like a cheesteak ...

I sauted mushrooms, onions, sliced red peppers, & garlic together. Served on pita pocket instead of sourdough bread, and used shredded mossorella. More friendly for those of us who are weight ...

Not exactly what I was expecting....there wasn't as much as a mushroom taste as I would have liked, and the mayo and bell peppers seemed a little overpowering. If I were to make it again, I wou...

Absolutely fantastic! I substituted fresh red peppers for the bottled roasted peppers and sauteed them along with the mushrooms and onions, and it worked out wonderfully!

Very nice light meal~ the onions and mushrooms (not a pepper fan) were really flavorful... I didn't even really need the basil-mayonnaise, next time I'll probably do without. Am making this agai...

Awesome! I used basil pesto in place of the basil mayo because I needed to use it up and it was great! I am making them again tonight. Thanks for the wonderful recipe!