This utterly delicious Portabella Mushroom Sandwich recipe features tender mushrooms, roasted red pepper, fresh arugula, and a homemade garlic aioli sauce. Incredibly flavorful & satisfying! (Vegan, with gluten-free & oil-free options.)
I'm so excited to share this portabella mushroom sandwich recipe! It's an utterly delicious, crave-worthy meatless meal.
First we'll roast tender mushroom slices in a savory, smoky marinade. Then layer them on toasted bread with roasted red peppers and fresh, peppery arugula. And finally top it off with a creamy homemade garlic aioli sauce. (Yes!)
The result is juicy, succulent, sandwich perfection... filled with truly amazing flavors. I hope you enjoy it as much as I do!
Ingredients for Portabella Sandwich
For this recipe you'll need:
- Portabella mushrooms: (Also spelled Portobello mushrooms.) You'll need about 14-16 ounces fresh mushrooms for this recipe, which is about 4 large portabella caps. We'll wipe them clean with a damp paper towel to remove any dirt, then cut them in strips. Then toss them in a savory marinade and roast in the oven to tender, juicy perfection! (They're so good.)
- Tamari: Or you can substitute soy sauce, but use tamari for a gluten-free option.
- Balsamic vinegar
- Vegan Worcestershire sauce: Traditional Worcestershire sauce includes anchovies, but there are many vegan options now. Most often, I use the Whole Foods brand which is vegan, gluten-free, and oil-free. But simply leave it out if you can't find it.
- Smoked paprika: This adds warm, smoky flavor to the mushroom mixture.
- Onion powder & garlic powder
- Aioli sauce: I use my oil-free Vegan Garlic Aioli for this recipe. It's so creamy, flavorful, and really takes this sandwich to the next level! It's made with simple, wholesome ingredients like cashews, lemon juice, Dijon mustard, and garlic cloves.
- Roasted red pepper: For convenience, I use jarred roasted peppers. But you can roast your own from scratch if desired.
- Fresh baby spinach or arugula: Or substitute other mixed greens or lettuce. Baby arugula is great for a peppery bite.
- Bread or sandwich buns: Most often I use lightly toasted sourdough bread. Be sure to use gluten-free bread if needed. (Or try it as a wrap with your favorite large tortillas!)
Customizing
Vegetables: Include other veggies as you see fit! Add other roasted vegetables like zucchini and red onions, caramelized onions, tomatoes, avocado, sprouts, etc.
Sauce: Instead of the garlic aioli, you can try Cashew Mayo (or other mayonnaise), Chipotle Crema, Vegan Pesto, Hummus, Vegan Big Mac Sauce, or Thousand Island Dressing.
Make it cheesy: Add your favorite dairy-free cheese to your sandwiches. Vegan feta cheese, mozzarella, or cheddar would be great.
Grilled: Instead of lightly toasting your bread, finish this sandwich on a grill pan or use a panini press.
For more inspiration, also browse all vegan sandwich recipes or mushroom recipes.
Portabella Mushroom Sandwich (Vegan!)
Ingredients
For the savory roasted mushrooms:
- 14 oz. portabella mushrooms (about 4 large caps, stems removed)
- 1 Tbsp. + 1 tsp. tamari
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. water
- 1 tsp. vegan Worcestershire sauce
- 1 tsp. smoked paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
For the rest:
- 1/2 cup Vegan Garlic Aioli (or more to taste)
- 2 cups fresh baby arugula (or spinach)
- 2-3 large roasted red peppers
- 8 slices bread (or 4 sandwich buns)
Instructions
- Preheat oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper. Set aside.
- In a large mixing bowl, add tamari, balsamic vinegar, water, Worcestershire sauce, smoked paprika, onion powder, and garlic powder. Stir well to combine.
- Clean mushrooms and slice into 1/2" strips. Then add them to the large bowl and gently toss with a spatula to coat with the marinade. (It's okay if some mushrooms break.)
- Lay out the marinated mushrooms single file on your lined baking sheet. (Feel free to spoon any leftover marinade over the top of the mushrooms on the sheet.) Bake for 25 minutes or until desired tenderness.
- Assemble sandwiches: Lightly toast your bread if desired. Then spread about 1 Tbsp. aioli, or more, on each slice of bread. (Spreading it on both sides acts as a helpful "glue" holding the sandwich together.) Then on one slice, layer some mushroom strips, 1/2 cup arugula, and some roasted red pepper. Place your other bread slice on top.
Notes
Nutrition Per Serving (Estimate)
Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.
If you're enjoying this vegan Portobello Mushroom Sandwich recipe with garlic aioli, also check out:
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Jennifer
Absolutely delicious!! And so easy to make! I didn't make the garlic aioli only because I had some of your wonderful cashew mayo to use up, but will definitely try the aioli sauce next time. Just bought some fresh caps today, so we'll be making these sandwiches again this weekend. As always, thanks for sharing such tasty easy to make recipes!
Kaitlin
Yay! I hope you enjoy them again this weekend. I developed the garlic aioli based off my cashew mayo recipe, so it is similar... but with that bold garlic flavor infused throughout! It definitely adds to the overall flavor of the sandwich. Thank you always for giving the recipes a try and sharing your thoughtful feedback. It's appreciated and so helpful for myself and others looking to try the recipes!