Portobello Mushroom Sandwich Recipe

portobello mushroom sandwiches arranged on a cutting board.

5 from 7 votes

Portobello Mushroom Sandwich Recipe

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 and zesty ranch slaw. Satisfy your burger cravings in just 30 minutes with this delicious alternative.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Diet: Vegetarian

Servings: sandwiches

Calories: 358kcal

Author: MaryAnne

Equipment

large skillet

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

- Storage: Place mushrooms in an airtight container and store in the refrigerator for up to 4 days.

- Removing mushroom stem is optional. It does have a woody and fibrous texture, but it is edible.

- 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.

Nutrition