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'Meaty' Mushroom Sandwiches


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  • 2 teaspoons balsamic vinegar - (to 3) (or red wine vinegar)
  • 1 large garlic clove minced
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 4 tablespoons olive oil plus
  • more for brushing the vegetables
  • 2 large portabello mushrooms
  • 1 red onion cut into chunks
  • 2 tomatoes cut into quarters
  • 8 slices crusty Italian bread
  • Basil leaves to taste


Servings 4


Step 1

Put the vinegar, garlic, salt, pepper and 4 tablespoons olive oil in a small jar, and shake well. Set aside.

Clean the mushrooms and remove their stems. Brush the vegetables with olive oil. Grill the mushrooms for 3 to 4 minutes on each side.

Place the onion and tomato chunks on skewers and grill, turning often, until lightly charred (or pan fry in a little oil if preferred).

Cut each mushroom in half, and cut the onion and tomato chunks into thin slices.

Spread a little of the vinegar mixture on each slice of bread, then top with the mushrooms, onions, tomatoes, and basil leaves.

This recipe yields 4 servings.

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