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Italian Portobello Sandwiches

Italian Portobello Sandwiches

Cooking Light magazine

Cooking Light magazine

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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Directions

  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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Reviews

CHEECHEE
7

CHEECHEE

10/3/2003

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 the sourdough bread with the provolone cheese in the toaster oven so the cheese was niely melted. I also added a shake or two of oregano to the basil mayo in addition to the fresh basil. Also I tossed the roasted peppers in the skillet for the last two minutes of cooking, just enough to get them hot. I admit it was a bit sloppy to eat but totally delicious

JESSICA1467
5

JESSICA1467

10/3/2003

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 it was still very good. I'd also would heat up the red peppers with the mushrooms so the temperature of the vegatables was consistent throughout the sandwich. We'll have these again!

Bob Mc
4

Bob Mc

1/25/2004

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. Great recipe Thanks.