How to Make Portobello Mushroom Sandwich

Meaty, juicy, savory, and crunchy, this portobello mushroom sandwich can be enjoyed by vegetarians and meat-eaters alike. Hearty portobello mushrooms are sauteed and topped with smashed avocado and a zippy ranch slaw. Satisfy your burger cravings in just 30 minutes with this healthy and delicious alternative.

– portobello mushrooms – olive oil – mayonnaise – buttermilk – white wine vinegar – Ranch seasoning: dried dill, dried parsley, dried chives, onion powder, garlic powder, salt – shredded carrots – shredded cabbage – hamburger buns – avocado (optional)

Recipe Ingredients

Wipe the mushrooms clean and remove the tough stems. Preheat a large skillet to medium heat, and add olive oil to skillet.

Recipe Instructions

Working in two batches, sprinkle 2 mushrooms with a pinch of salt and place into skillet. Cook 4-5 minutes, then flip over and cook for an additional 5 minutes, until the mushrooms are firm-tender. Repeat with the remaining 2 mushrooms.

Recipe Instructions

Meanwhile, in a medium bowl, whisk together mayonnaise, buttermilk, vinegar, dill, parsley, chives, onion powder, garlic powder, and salt. Add shredded carrots and cabbage and stir until both are completely covered in sauce.

Recipe Instructions

To assemble sandwiches, smash ¼ of avocado (if using) on top half of a hamburger bun. Place cooked mushroom on bottom half of bun and add a generous scoop of the slaw on top. Serve immediately.

Recipe Instructions

Wipe mushrooms clean. Be sure to use a dry towel or paper towel to clean your mushrooms. Do not wash with water, as this will turn the mushrooms soft and mushy.

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I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox and get my FREE Guide on Money Saving Tips on Buying Groceries!