Portobello Sandwiches Recipe

The good news is: our fire extinguisher works. I put the mushrooms on the top rack by the broiler, set the timer for four minutes and at three heard a *poof* from the oven. I opened the door to flames shooting out and licking the cabinets above. After our fire extinguisher put out the flames and I'd cleaned up, I finished up the sandwich, and thought it was pretty good. Then my daughter pointed out that the mushrooms I'd just eaten had been sprayed with a fire extinguisher. The poison control center assured me that the f.e. has mostly baking soda inside and that I shouldn't feel any ill effects. But the man laughed at me, so I have to add the caveat to the recipe: leave off the extra baking soda by not letting your 'shrooms catch fire in the first place. Other than the fire marshall warning, these were pretty yummy sammies.

I LOVE, LOVE, LOVE this recipe, thank you! I agree the focaccia bread (with garlic) is a MUST, plus the provalone cheese, and sliced red onions. I cooked everything on a large griddle so that made it easier, I added the mushrooms to the marinade and mixed it up so that it was very well coated. I also added fresh minced rosemary from my garden to the marinade. I did coat the red onions in the same marinade and broiled them with a dab of butter...and I also coated the bread with the marinade before toasting on the griddle. I didn't have any peppers on hand in the 3x in the last 3 weeks that I've made this, but sounds like another great addition to this already delicious meal. Last night I just placed everything on shreaded romaine lettuce because I try not to eat bread too often. Wow, what an infusion of flavors! Thanks again for such a great recipe and everyone's great comments!

Delicious. I only had 2 portobellos but, I mixed up the full recipe of marinate. Then I poured all but a little of the marinate in the gill side of the mushrooms and let them marinate about 5-6 hrs (I got busy and forgot about them). I put them in my cast iron grill pan gill side down and poured the rest of the marinate over the tops. Broiled for a few minutes and then turned them gill side up to finish cooking. I did not have any bread---not one single slice in the house and did not feel like running to the store so served over a bag of heat & eat Adolphus Basmati rice. Served with a side salad. So good!! Wish I had saved just a tad of the marinate to pour on the rice. Loved the balsamic flavor of the mushrooms. Can't wait to make again, loved the way it turned out---may try in sandwich form next time. Thanks for the great recipe.

Delicious and easy! I sautéed mushrooms in avocado oil cause that’s all I had besides olive oil and I don’t have a broiler. In a salad or a sandwich just perfect! Thyme and basalmic vinegar with capers made such a great combo

I have never had much luck fixing these mushrooms. This is the best recipe ever! I even saved a couple for another night to put on top of burgers. The only thing I did different was put swiss cheese on the bottom after I cooked the tops. I just flipped them over and put them back under the broiler to melt and brown the cheese. They were wonderful. Thanks so much for the great recipe!

Wow!!! This was really, really delicious...and I am NOT a mushroom lover! I let my mushrooms sit in the marinade for a couple of hours and then grilled them to avoid the smoke-in-the-house problem others had. I only had cheapy little hamburger buns in the house, so I was a little worried about the soggy problem others had, but I place my mushrooms with the gill side up on my buns and didn't have any soggy issue at all! Topped with provolone cheese, grilled onions, lettuce, tomato and the caper mayo and I was in heaven. Can't wait to make this for my husband, who really does not like mushrooms at all...I know he will shocked to taste how yummy these are!

FANTASTIC! I only had sliced mushrooms on hand so I put them in a shallow pan with all of the listed ingredients and broiled for a few minutes. (You could also saute the mushrooms and sauce in a skillet) I didn't want to use a bun so I took 2 slices of wheat bread and brushed both sides with olive oil and sprinkled with garlic powder. I put the slices on my griddle until brown on both sides. Spread the grilled bread with mayo, add the mushrooms, and a slice of provolone, and enjoy. It remined me of a panini and the juices did not soak through the bread. I can't wait to make it again!

Made it in no time, and it was delicious.

These were really tasty! Two things, first, DO NOT put the mushrooms on the very top rack or you will have a fire on your hands as another reviewer pointed out. Thankfully, I opened my oven just in time to see a tiny flame go out on one of the shrooms. Turned off my smoke alarm, moved them down a level and they were fine. Second, I thought the amount of thyme was a bit overpowering. Next time, I will add just a dash of thyme. This may be a personal preference thing, overall, very tasty and satisfied two adults, a teen and a three year old.

Absolutely wonderful! Made this for my carnivore boyfriend who didn't miss the meat at all as well as for my veggie family and got rave reviews from both parties. The only changes I made were using fresh instead of dried thyme, adding provolone cheese to the portobellos once they were removed from the oven and not using any lettuce. For the buns I used a whole wheat dinner roll I found at Super Target. Once I buttered and toasted them they were the perfect pairing with the broiled mushrooms. Next time I think I'll rinse the capers a little before chopping and incorporating them into the mayo as this will help cut back on the sodium content. I might also marinate the mushrooms overnight rather then for just a couple of hours like I did this time.

I was expecting a 3-4 star recipe review based upon previous reviews BUT, if you take the mushroom and pour the pepper, thyme, balamic vinegar, oil, etc. on the gills and marinate overnight, you will definitely have a 5 star recipe that doesn't need a bun or mayo to make it better.

Added some paprika and shallots. yum

Loved this recipe! I added some rosemary and avocado and they were delicious!

Easy, easy. Tastes great. I'll do this again instead of cooking on the stovetop. I feared my broiler would burn the shrooms but it didn't, and they turned out perfect. Loved the mayo/capers dressing. I might tweak it a bit. Maybe maybe mayo, plain Greek yogurt and capers. That said, I love the recipe as is.

Following directions is difficult for me so I just put stuff on the indoor grill thing. Added some squash stuff, peppers and all that. Found some Kaiser buns and made them toasty. Pretty all together slapped a bunch of sauces and spices together but ultimately did use the idea of a sammich that was presented and it’s the awesomeness thing!

Not too bad, this dish was very messy to eat even with thick buns. I figure the mushrooms would do better if they were cooked on a BBQ rather than the oven.

They were yummy, but I would back off the balsamic a little more.

Saved this recipe last week, and already made it 2 weeks in a row! So! Good!! And so easy! Only change I made was honey balsamic vinegar, because that’s what I had. Highly recommend this recipe - 2 thumbs up! Thanks for sharing!!

Great mix of flavors and a very quick and easy recipe to make.

SO good and SO easy. Thanks!! xo