Vegetarian Mushroom Reuben

Recipe courtesy of Kelly from Hidden Fruits and Veggies and Recipe Redux


A vegetarian swap for a traditionally meaty sandwich loaded with crimini mushrooms, sauerkraut and Thousand Island Dressing.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2


8 oz crimini mushrooms, sliced
¼ tsp garlic powder
a few shakes oregano
salt and pepper, to taste
small jar sauerkraut
4 slices rye bread or gluten free rye-style bread
4 slices Swiss cheese
Thousand island dressing
nonstick spray, olive oil, or butter


Head a sauté pan over medium heat. Spritz with nonstick spray and sauté the mushrooms with the garlic powder, oregano, salt and pepper until the mushroom release their liquid, about 3 – 5 minutes. Pour the mushrooms on a plate or in a bowl and set aside. Wipe out the pan and return to the stove, lowering heat to medium or medium low.

Strain the sauerkraut, pressing down to release excess liquid.

Assemble 2 sandwiches as follows: 1 slice bread, 1 slice cheese, a smear of dressing, mushrooms, sauerkraut, 1 slice cheese, 1 slice bread.

Grill as you would a grilled cheese sandwich, flipping carefully to avoid losing filling. You can either spritz the pan with nonstick spray, drizzle the pan with olive oil, or spread the outside slices of bread with butter before grilling, flipping when brown.

Serve with extra thousand island dressing, if desired.


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