Portobello mushrooms have a meaty taste and texture that everyone loves. Combined with red and green peppers, onions and your favorite toppings, it makes for a delicious and healthy sandwich!

Print Recipe

Fancy Portobello Sandwich

Course

Dinner

Life Skills

Adding Ingredients, Cutting, Marinating, Measuring, Mixing

Keyword

avocado, bell pepper, garlic, mushroom, tomato

Prep Time

20 minutes

Cook Time

6-8 minutes

Servings

people

Ingredients

• 4 large portobello mushroom caps
• 8 thick slices bread whole wheat or sourdough
• 1 medium bell pepper red, sliced
• 1 medium bell pepper green, sliced
• 1 medium onion sliced finely
• 1/4 cup balsamic vinegar (or more to taste)
• 1 clove garlic cut finely
• 1 tbsp herbs Herbs Du Provence or a Basil/Oregano mix
• 1 medium tomato sliced
• 1 tbsp olive oil
• goat cheese suggested topping
• non-dairy cheese suggested topping
• green onion suggested topping
• avocado suggested topping
• sprouts suggested topping

Course Dinner Life Skills Adding Ingredients, Cutting, Marinating, Measuring, Mixing Keyword avocado, bell pepper, garlic, mushroom, tomato Prep Time 20 minutes Cook Time 6-8 minutes Servings people Ingredients 4 large portobello mushroom caps 8 thick slices bread whole wheat or sourdough 1 medium bell pepper red, sliced 1 medium bell pepper green, sliced 1 medium onion sliced finely 1/4 cup balsamic vinegar (or more to taste) 1 clove garlic cut finely 1 tbsp herbs Herbs Du Provence or a Basil/Oregano mix 1 medium tomato sliced 1 tbsp olive oil goat cheese suggested topping non-dairy cheese suggested topping green onion suggested topping avocado suggested topping sprouts suggested topping

Instructions

1. Place the mushrooms in a shallow dish.
2. Mix balsamic vinegar, garlic, herbs, and 1 tablespoon olive oil together and pour over the mushrooms. Leave the mushrooms to marinate for about 20 minutes, turning them at least one to make sure that both sides have a chance to marinate in the mixture.
3. In the meantime, oil a frying pan and add the onion and peppers. Sauté until tender. Set aside.
4. Take out the marinated mushroom caps and cook about 6-8 minutes on each side until tender.
5. Toast the bread, add the mushroom caps and top with the pepper and onion mixture and tomatoes. Drizzle on balsamic vinegar if desired.

Recipe Notes

Kid Chef Tips: Younger children can add ingredients, stir the marinade, and flip the mushroom caps. Older children can help cut the veggies and toast the bread.