Roasted Portobello Sandwiches

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 372
  • Calories from fat: 34%
  • Fat: 13.9g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14.7g
  • Carbohydrate: 50.1g
  • Fiber: 5g
  • Cholesterol: 17mg
  • Iron: 0.0mg
  • Sodium: 463mg
  • Calcium: 0.0mg


  • 1 red bell pepper
  • Cooking spray
  • 2 (4-inch) portobello caps
  • 2 (1/2-inch-thick) slices sweet onion
  • 1 1/2 tablespoons balsamic vinegar
  • 2 teaspoons olive oil
  • 2 (2-ounce) onion sandwich buns, halved and toasted
  • 2 (3/4-ounce) slices mozzarella cheese
  • 1/2 cup fresh basil leaves or arugula
  • 1 teaspoon balsamic vinegar


  1. Preheat broiler.
  2. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a 15 x 10-inch jelly-roll pan coated with cooking spray; flatten with hand. Place mushrooms (gill side down) and onion slices on pan. Combine 1 1/2 tablespoons balsamic vinegar and olive oil, stirring with a whisk. Brush vinegar mixture evenly over mushrooms, onion slices, and pepper halves.
  3. Broil 8 to 9 minutes or until mushroom caps are tender. Remove mushrooms; broil onion and bell pepper 3 additional minutes or until crisp-tender.
  4. Place mushroom caps on bottom halves of buns; carefully place onion and pepper halves over mushroom caps. Place cheese over onion. Broil 1 minute or until cheese begins to melt. Top with basil leaves, and sprinkle each with 1/2 teaspoon vinegar. Cover with top halves of buns.
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