Prep Time
34 Mins
4 servings (serving size: 1 sandwich)

Although you can cook the vegetables, bread and tomato side dish in a grill pan, these Grilled Portobello, Bell Pepper, and Goat Cheese Sandwiches come together quickly on the increased surface area of an outdoor grill.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

Combine balsamic vinegar, olive oil, and garlic in a large bowl. Add bell peppers and portobello mushrooms; toss gently to coat. Remove vegetables from vinegar mixture, and discard vinegar mixture.

Step 3

Place bell peppers and mushrooms on a grill rack coated with cooking spray; grill 4 minutes on each side. Remove vegetables from grill; cool slightly. Cut bell peppers into thin strips. Combine bell peppers, basil, salt, and black pepper in a small bowl.

Step 4

Cut rolls in half horizontally; spread cheese evenly over cut sides of rolls. Arrange 1 mushroom cap on bottom half of each roll; top each serving with about 1/3 cup bell pepper mixture and top half of roll.

Step 5

Place sandwiches on grill rack coated with cooking spray. Place a cast-iron or other heavy skillet on top of sandwiches; press gently to flatten. Grill 3 minutes on each side or until bread is toasted (leave cast-iron skillet on sandwiches while they cook).

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

Renee5732's Review

July 18, 2014
Very delicious! The peppers and mushrooms had so much flavor. I also served this with toasted or warmed pieces of bread for open or closed-face sandwiches. Very filling, too. Will for sure make again!

sevh51's Review

June 23, 2014
This was good and kept kitchen cool since I made it on outdoor grill. I used English muffins instead of Kaiser rolls. Very tasty for our Meatless Monday dinner. It will definitely be on the Meatless Monday rotation!

Dbkrantz's Review

March 24, 2014

epoulin1's Review

February 25, 2014

CarrieLMB's Review

November 21, 2013
So delicious with a unique but easy preparation! Make sure to cook mushrooms on both sides.

daneanp's Review

October 04, 2013
I prefer Cooking Light's Grilled Portobello-Goat Cheese Pitas recipe. I made these using crusty multi-grain french bread slices as they work well on our panini grill than kaiser rolls. The flavor of the grilled mushrooms and peppers was good, but the bottom slice of bread got slightly mushy. I used provolone cheese slices for my daughter's sandwich as she doesn't like goat cheese and her's looked better than ours. Probably wouldn't make again but I'm glad I tried it.

ereynoso24's Review

June 26, 2013
This was a yummy dish I did substitute the cheese to blue cheese just because its our favorite.

Lmazik's Review

May 27, 2013
yummy and tasty. an easy go to vegetarian recipe. I used french baguette and toasted it first. Delicious.

Morningglory29's Review

May 26, 2013
I thought this recipe was excellent. I used a grill pan as opposed to a grill and slightly more vinegar than the recipe called for. Otherwise I followed the recipe exactly. I do think either toasting the bread or heating the goat cheese prior to assembling the sandwiches is key. Otherwise it makes the sandwich taste cold. Fantastic combination of favors. Will definitely make again!

lisamnelson's Review

January 12, 2013
really liked it - we broiled instead of grilled the veggies as it was winter. we put it in a panini press so maybe some crustier bread would've been good too as our rolls sort of got a little soggy underneath. but great flavor and my husband even liked it (he doesn't usually eat very healthy!)