Grilled Portabella Sandwich with Pepper Jack Cheese, Roasted Peppers and Marinated Artichoke Hearts

Recipe Courtesy of the Mushroom Council and


This light grilled sandwich is perfect for lunch or dinner.

Servings: 24 servings

Serving size: 1 sandwich


24 Portabella mushrooms
Olive oil as needed
Salt and pepper to taste
Fresh ground black pepper
¾ cup Mayonnaise
¾ cup Dijon mustard
24 Round sandwich buns, split
3 cups Roasted red peppers, chopped coarsely
3 cups Marinated artichoke hearts, chopped coarsely
12 ounces Red onion, thinly sliced
1 pound, 8 ounces Pepper Jack cheese, shredded


1. Brush each Portabella cap with olive oil; season well with salt and pepper. Arrange on a sheet pan.
2. Bake at 500 F until mushrooms are tender, about 8 minutes; reserve.
3. Mix mayonnaise and mustard until combined thoroughly; reserve.

To assemble

Spread each cut side of one bun with ½ tablespoon mayonnaise-mustard mixture. On the bottom of the bun, layer 2 tablespoons roasted pepper, 2 tablespoons artichoke heart, portabella cap, 2 slices onion and ¼ cup cheese; cover with top of bun. Heat in a 500 F oven until heated through and cheese melts, about 5 minutes.

Tips: To create a contemporary Club, bake Portabellas as above; slice and add to a traditional Club Sandwich preparation. For a refreshing twist, try a lemon pepper spread on toast slices.

Nutrition Facts

Calories: 350; Total Fat: 19g; Saturated Fat: 6g; Cholesterol: 30mg; Sodium: 780mg; Protein: 13g; Total Carbohydrate: 33g; Dietary Fiber: 3g


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