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Grilled portobello sandwich on a poppyseed bun with greens and white sauce on two pieces of parchment paper with a glass of water in the background.

Grilled Portobello Sandwich

balsamic onion, smoked gouda, roasted potatoes

STARS

Grilled portobello mushrooms, balsamic roasted red onion, smoked Gouda cheese, and arugula on a sesame seed bun with rosemary aioli. This hearty sandwich recipe appeals to meat-lovers and vegetarians alike. Serve with herb-roasted Yukon Gold steak fries to create the perfect plate.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Ingredients

Rosemary Roasted Potatoes

  • 2 pounds Yukon Gold potatoes, sliced into wedges
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 sprigs rosemary, diced

Herbed Aioli

  • 1 cup mayonnaise
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 4 sprigs rosemary leaves, chopped
  • Salt and pepper to taste

Grilled Portobello Sandwich 

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 large portobello mushrooms, destemmed
  • 1 large red onion, sliced into rounds
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 4 hamburger buns
  • 4 slices smoked gouda cheese
  • 2 cups baby arugula
Directions
1
Preheat the oven to 450°F. Toss the potatoes on a baking sheet with the oil, salt, pepper, and rosemary. Roast until fork-tender, but not mushy, about 15-18 minutes. 
2
To make the aioli, combine all the ingredients in a small bowl. Stir well with a whisk and season to taste.  
3
For the burgers, combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth to make a gremolata. 
4
Toss the mushrooms with the gremolata.
5
Heat a grill or large skillet to medium heat with a drizzle of oil. 
6
Sear the mushrooms on both sides until browned and softened. 
7
Brush the onions with balsamic and olive oil and grill/sear on both sides until browned and softened, 3-4 minutes per side. 
8
Serve the grilled mushrooms on hamburger buns topped with a slice of gouda, a seared onion ring, arugula and rosemary aioli. Pair with rosemary roasted potatoes.

Grilled Portobello Sandwich

balsamic onion, smoked gouda, roasted potatoes

STARS

Grilled portobello mushrooms, balsamic roasted red onion, smoked Gouda cheese, and arugula on a sesame seed bun with rosemary aioli. This hearty sandwich recipe appeals to meat-lovers and vegetarians alike. Serve with herb-roasted Yukon Gold steak fries to create the perfect plate.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Rosemary Roasted Potatoes

  • 2 pounds Yukon Gold potatoes, sliced into wedges
  • 2 tablespoons canola oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 4 sprigs rosemary, diced

Herbed Aioli

  • 1 cup mayonnaise
  • 1 garlic clove, minced
  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 4 sprigs rosemary leaves, chopped
  • Salt and pepper to taste

Grilled Portobello Sandwich 

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 large portobello mushrooms, destemmed
  • 1 large red onion, sliced into rounds
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 4 hamburger buns
  • 4 slices smoked gouda cheese
  • 2 cups baby arugula

Directions

1
Preheat the oven to 450°F. Toss the potatoes on a baking sheet with the oil, salt, pepper, and rosemary. Roast until fork-tender, but not mushy, about 15-18 minutes. 
2
To make the aioli, combine all the ingredients in a small bowl. Stir well with a whisk and season to taste.  
3
For the burgers, combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth to make a gremolata. 
4
Toss the mushrooms with the gremolata.
5
Heat a grill or large skillet to medium heat with a drizzle of oil. 
6
Sear the mushrooms on both sides until browned and softened. 
7
Brush the onions with balsamic and olive oil and grill/sear on both sides until browned and softened, 3-4 minutes per side. 
8
Serve the grilled mushrooms on hamburger buns topped with a slice of gouda, a seared onion ring, arugula and rosemary aioli. Pair with rosemary roasted potatoes.
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