Portobello Sandwich

Prep: 3 min Cook: 5 min Total: 8 min Servings: 1
Annie Lampella @ Ketofocus

By Annie Lampella, Pharm.D.

Published March 16, 2023 • Updated August 5, 2023

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Delicious, satisfying, this Portobello mushroom sandwich uses these meaty mushrooms to make the perfect bread substitute for a sandwich.

To make a sandwich without using bread, you have to get creative. Whether you use lettuce to make lettuce wrap or bell pepper to make sandwich, there are many other vegetables that can be used in place of bread. A sandwich with mushroom caps for bread sits on a piece of parchment paper. Portobello mushrooms make an excellent replacement for bread since they are large, flat and are packed with flavor. To make a Portobello sandwich, simply remove the stem, top with cheese or meat and gently roast it in the air fryer, oven or grill. Finish by adding your favorite sandwich fixings to both or one side and put the two mushrooms together to make the perfect portable sandwich! It’s like having a grilled cheese sandwich but without the white bread!! A mushroom sandwich cut in half filled with Italian ingredients like mozzarella cheese, tomato and basil.

How to make a Portobello sandwich

  1. Select two large Portobello mushrooms that are roughly the same size and diameter.
  2. Remove any visible dirt and remove the stems by slicing them off.
  3. Brush olive oil onto the mushroom gills and cook it in the air fryer, oven or grill.
  4. Top with sliced mozzarella cheese.
  5. Cook it until cheese is melted – Air fry, bake or grill.
  6. Top with sliced tomato and fresh basil. Sandwich together!
  Pro Tip: When I originally made this sandwich, I cooked my Portobello mushrooms gill side up with the cheese on top. I found collected too much liquid in the mushroom cap making it soggy and mushy. It’s best to cook the mushrooms gill side down. Then flip, add the cheese and finish cooking until the cheese is melted.
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Portobello Sandwich

Prep 3m Cook 5m Total 8m 1 servings

Ingredients

  • 2 large Portobello mushrooms (about the same diameter)
  • 1 tablespoon olive oil
  • salt & pepper
  • 2 slices fresh mozzarella cheese
  • 2 slices tomato
  • 4-6 fresh basil leaves

Step by Step Instructions

Step by Step Instructions

1
Prepare mushrooms

Clean any visible dirt of the outside of each mushroom. Trim off the mushroom stem and discard. Brush olive oil on the mushrooms gills of both. Season the gills with salt and pepper.

Hands brushing oil with an orange silcone brush onto the gills of two mushroom caps.
2
Top up

Cook the mushrooms with the gill side down in the air fryer at 380 degrees 5-8 minutes, in the oven at 425 degrees for 5-10 minutes or the grill on high heat for 3-4 minutes. Flip, allowing the water to drain out, and add the cheese slices to each mushroom. Continue cooking until the cheese is melted.

Melted mozzarella cheese on the side of two mushrooms.
3
Sandwich fixings

After cooking, top each side with sliced tomato and fresh basil. Put the two mushrooms together to make a sandwich.

Two mushrooms topped with melted cheese, sliced tomato and fresh basil.
Tip Sandwich will be moist, so make sure you have napkins!
Nutrition Per Serving 1 whole sandwich
305 Calories
24.3g Fat
14g Protein
6.6g Net Carbs
9.3g Total Carbs
1 Servings
Nutrition disclaimer

The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.

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Two halves of a portobello mushroom sandwich stacked on each other filled with tomato, basil and cheese.

Why use a Portobello mushroom

Portobello mushrooms are a type of large, mature mushroom that are often used as a meat substitute in many vegan and vegetarian dishes due to their hearty texture and rich, earthy flavor. They are low in calories and high in fiber, making them a healthy choice for anyone looking to add more vegetables to their diet. Many recipes use this large mushroom as a replacement for beef or deli meats in a burger or sandwich. For this mushroom sandwich recipe, two large mushroom caps are used as bread.

How to clean Portobello mushrooms

  1. Brush off any visible dirt or soil from the mushrooms.
  2. Rinse the mushrooms by running it until cold water for 10-20 seconds.
  3. If necessary, use damp, clean sponge or brush to gently scrub the top of the mushroom cap. Rinse.
  4. Pat dry with a paper towel to remove excess moisture.
A mushroom cap sandwich on a cutting board filled with tomato and cheese.

Selecting the best Portobello mushrooms

When selecting mushrooms for your sandwich, use the following criteria:
  1. Look for two mushrooms that are the same size, shape and diameter.
  2. Mushroom caps should be firm, uniform in color and not spotty. Spotty mushroom caps are a sign that your mushroom is going bad.
  3. Mushrooms should be dry and not slimy. A wet, slimy mushroom is a sign that the mushroom is past it’s prime for sandwich and might fare better in a stir fry.

Storage information

Unfortunately, unless you are eating this Portobello mushroom sandwich raw, it’s best to consume it right away, shortly after cooking. Cooked Portobello mushrooms can continue to collect liquid as they cool, making your sandwich mushy.
Portobello Sandwich

Frequently Asked Questions

Can portobello mushrooms be grilled?

Yes! Portobello mushrooms can be grilled. Just make sure your grill the gill side up first to pool the liquid them flip to let the liquid drain off and grill the other side.

Should you remove the gills of a portobello mushroom?

You don't have to remove the gills of a Portobello mushroom unless you are planning to stuff the mushroom.

Can you eat raw Portobello mushrooms?

Yes! It is safe to eat Portobello mushrooms raw. They have a firm texture and a mild flavor so they are easily enjoyed raw.

About the Author
Annie Lampella, Pharm.D.

Annie Lampella, Pharm.D.

Annie is a Doctor of Pharmacy, mom, and the recipe creator behind KetoFocus. With a B.S. in Genetics from UC Davis, she has over 14 years of experience developing family-friendly keto recipes based on the science of human metabolism.

Learn more about Annie View My Cookbook

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