Grilled Marinated Portobello Sandwich with Roasted

Name: Grilled Marinated Portobello Sandwich with Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lg. portobello mushrooms, stems removed, cut in 1/2-inch cubes and set aside for other use; 10 tbsp. extra-virgin olive oil, divided; 1 tsp. anchovy paste; 4 tbsp. balsamic vinegar; 1/2 tsp. dried thyme leaves; 1 cup roasted bell peppers; 1 bunch arugula, washed, spun dry; 4 tbsp. lemon juice; Salt, to taste; Freshly ground black pepper, to taste; 8 slices Italian bread, 1/2-inch thick, toasted

Servings: persons

4 lg. portobello mushrooms, stems removed, cut in 1/2-inch cubes and set aside for other use
10 tbsp. extra-virgin olive oil, divided
1 tsp. anchovy paste
4 tbsp. balsamic vinegar
1/2 tsp. dried thyme leaves
1 cup roasted bell peppers
1 bunch arugula, washed, spun dry
4 tbsp. lemon juice
Salt, to taste
Freshly ground black pepper, to taste
8 slices Italian bread, 1/2-inch thick, toasted

1
Preheat broiler.
2
Toss peppers in bowl with 2 tbsp.
3
of the extra-virgin olive oil to coat evenly.
4
Place peppers under broiler or on barbecue and roast, turning often to blacken skin evenly all over.
5
Allow to cool and then peel under running water, rubbing skins gently to remove all charred bits.
6
Remove seeds and stems, cut into 1-inch strips and place in a mixing bowl.
7
Broil portobellos until slightly softened, 3 minutes per side, and remove.
8
In a small bowl, mix 4 tbsp.
9
of the extra-virgin olive oil, anchovy paste, vinegar and dry thyme.
10
Divide this mixture onto the gill sides of the portobellos and let stand one half hour.
11
In a mixing bowl, toss roasted peppers, clean arugula, remaining 4 tbsp.
12
extra-virgin olive oil and lemon juice.
13
Season with salt and pepper and divide onto 4 of the bread slices.
14
Place one portobello on each and top with second half of bread.
15
Press lightly and serve.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lg. portobello mushrooms, stems removed, cut in 1/2-inch cubes and set aside for other use, 10 tbsp. extra-virgin olive oil, divided, 1 tsp. anchovy paste, 4 tbsp. balsamic vinegar, and more.

Yes, Grilled Marinated Portobello Sandwich with Roasted Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Marinated Portobello Sandwich with Roasted Peppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions