Grilled Portobello Club

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 274
  • Calories from fat: 30%
  • Fat: 9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 11.4g
  • Carbohydrate: 38.7g
  • Fiber: 1.9g
  • Cholesterol: 10mg
  • Iron: 4.8mg
  • Sodium: 542mg
  • Calcium: 157mg


  • 2 tablespoons balsamic vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 teaspoon extra-virgin olive oil
  • 2 teaspoons dried Italian seasoning
  • 1 teaspoon minced fresh rosemary
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • 4 (4-inch) portobello mushroom caps
  • Cooking spray
  • 1/4 cup Roasted Red Bell Pepper Sauce
  • 4 (2-ounce) Kaiser rolls or onion buns
  • 4 (1/2-ounce) slices provolone cheese
  • 2 romaine lettuce leaves, halved
  • 4 (1/4-inch-thick) slices tomato


  1. Combine first 9 ingredients in a large zip-top plastic bag; seal and marinate 30 minutes. Remove mushrooms from bag, reserving marinade.
  2. Prepare grill or broiler. Place mushrooms on grill rack or broiler pan coated with cooking spray; grill 6 minutes on each side or until browned, basting occasionally with reserved marinade. Spread 1 1/2 teaspoons Roasted Red Bell Pepper Sauce over cut sides of rolls. Place 1 mushroom cap on bottom half of roll; top with 1 cheese slice, 1 lettuce half, 1 tomato slice, and roll top. Repeat procedure with remaining ingredients.
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