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Portobello Parmesan Melts

The Best Portobello Mushroom Sandwiches

Suzie J.
Restaurant Style Sandwiches You Can Easily Make At Home.
5 from 1 vote

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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 585 kcal

Ingredients
  

  • 4 Rolls Ciabatta
  • 2 - 3 Portobello Mushroom Caps Sliced ¼ Inch Thick
  • 1 Cup Whole Milk Mozzarella or vegan mozzarella (I use Miyoko's)
  • ¾ Cup Parmesan Cheese (vegan or regular) Shredded
  • 4 Fresh Roma Tomatoes
  • ¾ Cup Panko Breadcrumbs
  • 1 Cup Fresh Baby Spinach
  • 1 Bunch Fresh Basil
  • 2 Garlic Cloves Chopped or Grated
  • 2 Large Eggs or ½ cup egg substitute
  • ¾ Cup All-purpose flour
  • ½ Cup Water
  • ¾ Cup Olive Oil
  • 1 ½ tablespoon Italian Seasoning
  • 1 tablespoon Garlic Powder
  • 1 tablespoon Dried Basil
  • 3 teaspoon Salt or to taste
  • 2 teaspoon Black Pepper or to taste
  • Balsamic Glaze - For Drizzling Optional

Instructions
 

PREP THE PORTOBELLO MUSHROOMS:

  • Preheat oven to 425°F.
    Wipe the Portobello Mushroom Caps with a damp towel to remove any dirt. Slice the mushrooms into ¼ inch slices. (see photo).
    Line a baking sheet with parchment paper or aluminum foil. Lay the mushroom slices out in an even layer. Season the mushrooms with ½ teaspoon of salt ¼ teaspoon of black pepper and drizzle with 2 tablespoon of olive oil.
    Bake mushrooms for 10 minutes (center rack)
  • While the mushrooms are baking, prepare the breading station for the mushrooms:
    Grab 3 MEDIUM bowls.
    In the first bowl combine and mix well:
    ¾ Cups All Purpose Flour
    1 teaspoon Salt
    1 tablespoon Basil
    In the second bowl combine and mix well:
    2 Large Eggs (½ cup egg substitute if making vegan)
    ¼ cup water (skip if making vegan)
    1 teaspoon Salt
    ½ teaspoon Black Pepper
    In the third bowl combine and mix well:
    ¾ cup Shredded Parmesan Cheese (regular or vegan)
    ¾ cup Panko Breadcrumbs
    1½ tablespoon Italian Seasoning
    1 tablespoon Garlic Powder
  • Remove the mushrooms from the oven and cool.
  • Once the mushrooms have cooled it's time to bread them.
    Take each mushroom slice and dredge it in the flour, then egg mixture, panko and parmesan mixture (be sure to coat both sides of each mushroom). Take the time to really press the panko and parmesan mixture on to each mushroom slices to ensure it sticks.
    Lay each breaded mushroom slice on a sheet pan with parchment paper. Make sure to leave enough room between the mushrooms to allow the coating to get crisp in the oven.
    One all the mushrooms are coated, drizzle with olive oil and bake in the oven for 8 minutes. After 8 minutes flip each mushroom slice and cook another 5 minutes or until the crust is golden brown.
    Set to the side to cool.

PREP THE TOMATO SAUCE - Cook the tomato sauce while the mushrooms are cooking:

  • In a medium frying pan over medium-high heat combine:
    ¼ Olive Oil
    Chopped tomatoes
    1 teaspoon Salt
    Cook for 10 minutes stirring and smashing the tomatoes gently with the back of a wooden spoon, occasionally.
    (You want the juices to release from the tomatoes and start to caramelize but not burn.)
    After the tomatoes begin to get saucy golden, add:
    2 Cloves Chopped Garlic
    ¼ Cup Water
    Cook another 5 minutes, continue to stir occasionally. Taste and season with more salt and olive oil if needed.
    Set to the side.

ASSEMBLE THE SANDWICHES:

  • Slice mozzarella into ⅛ inch slices (regular or vegan)
  • Slice your ciabatta rolls in half and lay 3-4 slices of the breaded mushrooms across the roll to see how many slices of mushroom fit nicely on each roll.
  • Remove the slices from the roll and lay in groups of 3-4 slices (depending on the size of your bread) on a sheet pan lined with foil or parchment paper.
  • Cover the mushroom slices with mozzarella and bake in the oven for 5 minutes. Then remove and set to the side.
  • Toast your rolls (open faced) for 2-3 minutes in the oven.
  • Once rolls are toasted, assemble the sandwiches:
    Spoon 1-2 tablespoon of Tomato sauce on the bottom half of the roll
    Add the mushroom and melted mozzarella on top of the sauce
    Top it off with a few leaves of spinach and basil (or whatever greens you have)
    Drizzle with Balsamic Glaze, if desired.
    Add the top of the roll and presto!!!
  • Serve with a little love and enjoy! :)

Nutrition

Calories: 585kcalCarbohydrates: 72gProtein: 29gFat: 21gSaturated Fat: 8gCholesterol: 117mgSodium: 3044mgPotassium: 790mgFiber: 7gSugar: 10gVitamin A: 1911IUVitamin C: 11mgCalcium: 499mgIron: 16mg
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