Portobello Mushroom Sandwich Recipe

Meaty portobello mushroom sandwich with ranch slaw.

5 from 7 votes

Portobello Mushroom Sandwich Recipe

This juicy portobello sandwich is layered with creamy avocado and crunchy smoky ranch slaw for a hearty vegetarian dinner that’s ready in 25 minutes. No grill or marinade required, with easy grill, oven, and air fryer options included.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: sandwiches

Calories: 358kcal

Author: MaryAnne

Ingredients

For the mushrooms:

4 large portobello mushrooms, wiped clean and stems removed
2 Tablespoons olive oil

For the coleslaw:

⅓ cup mayonnaise
¼ cup buttermilk
2 teaspoons white wine vinegar
½ teaspoon dried dill
¼ teaspoon dried parsley
½ teaspoon dried chives
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon sea salt
1 ½ cups shredded carrots
1 ½ cups shredded cabbage

For the sandwiches:

4 hamburger buns, sliced
1 avocado, sliced and pitted (optional)

Instructions

Make the mushrooms:

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

Make the ranch slaw:

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.

Assemble sandwiches:

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.

Notes

Refrigerator: Store cooked portobello mushrooms in an airtight container in the refrigerator for up to 4 days.
Slaw: Store the smoky ranch slaw separately in an airtight container for up to 2 days. Stir before serving, as it might release some liquid as it sits.
Avocado: For best texture and color, slice or mash the avocado right before assembling.

Wipe the mushrooms clean with a damp or dry towel instead of rinsing them under water; excess moisture can make them cook up softer.
Remove the woody stems if they feel tough. The gills are edible, but you can scrape them out if you prefer a cleaner look and less moisture.

Nutrition