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."


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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...