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Home » Recipes » Sandwich

Portabella Mushroom Sandwich (Vegan!)

Oct 31, 2023 by Kaitlin · 8 Comments

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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.)

Vegan portabella mushroom sandwich with red pepper and arugula on a white plate

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!

Mushrooms, arugula, garlic aioli, roasted red pepper, bread, and spice ingredients laid out on a metal tray

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!)
Overhead view of sliced portabella mushrooms in a large glass bowl tossed in a savory marinade sauce before roasting

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, Walnut 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.

Portabella mushroom sandwich on a white plate with roasted red pepper, arugula, and garlic aioli sauce

For more inspiration, also browse all vegan sandwich recipes or mushroom recipes.

Vegan portabella mushroom sandwich with red pepper and arugula on a white plate

Portabella Mushroom Sandwich (Vegan!)

This utterly delicious portabella sandwich features tender mushrooms, roasted red pepper, fresh arugula, and a homemade garlic aioli sauce. It's incredibly flavorful & satisfying!
5 from 5 votes
Print Recipe Pin Recipe Comment
Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Main Dish
Cuisine: Gluten-Free Option, Oil-Free Option, Vegan
Servings: 4 sandwiches

Ingredients

For the savory roasted mushrooms:

  • 14 oz. portabella mushrooms*
  • 1 1/3 Tbsp. 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 sandwich buns)

Instructions

  • Preheat oven to 425°F (220°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

*Mushrooms: 14 oz. equals about 4 large caps, stems removed.
Yield: This makes about 4 sandwiches, but you may find it's more or less depending on the size of your bread.
Gluten-free option: Use your favorite GF bread. (Or try it as a wrap with GF tortillas.)
Oil-free option: Ensure your bread and Worcestershire sauce is oil-free. As of this writing, both Ezekiel brand and Dave's "Good Seed" bread do not include oil.

Nutrition Per Serving (Estimate)

Nutrition Facts
Portabella Mushroom Sandwich (Vegan!)
Amount per Serving
Calories
284
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Potassium
 
666
mg
19
%
Carbohydrates
 
39
g
13
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
12
g
24
%
Vitamin A
 
584
IU
12
%
Vitamin C
 
13
mg
16
%
Calcium
 
113
mg
11
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: 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.

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If you're enjoying this vegan Portobello Mushroom Sandwich recipe with garlic aioli, also check out:

  • BBQ Ranch Tempeh Wrap
  • Avocado Veggie Sandwich
  • Curried Chickpea Salad
  • TLT Sandwich with Tempeh Bacon

Follow The Garden Grazer on Instagram, Pinterest, X (Twitter), or Facebook for more updates and inspiration.

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Comments

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    Recipe Rating:




  1. Shannon says

    January 11, 2025 at 10:43 am

    5 stars
    This will be the next recipe of yours that I will make! Looks delicious 😋

    Reply
    • Kaitlin says

      January 11, 2025 at 10:52 am

      Yay! Hope you enjoy this one as well, Shannon!

      Reply
  2. Vivian says

    January 29, 2024 at 10:17 am

    5 stars
    I’ve made this twice and I’ll be making it again for sure. This is soo good! I followed recipe exactly and even made the oil free garlic aioli sauce. Toasted a nice multi grain bun, added arugula, a slice of tomato with the mushrooms and peppers that I roasted myself and this is an amazing sandwich!!! Thank you for sharing recipe!

    Reply
    • Kaitlin says

      January 29, 2024 at 10:34 am

      Hello, Vivian! That's spectacular to hear you've enjoyed it a couple times! Great choice with a multi-grain bun, adding tomato, and roasting your own peppers. Awesome! Thanks for taking the time to come back to leave such kind and helpful feedback. It's very appreciated!

      Reply
  3. Shannon says

    December 31, 2023 at 10:45 am

    5 stars
    My whole family loved this! I used ciabatta rolls which were delicious. Easy to make and can be customized for little ones.

    Reply
    • Kaitlin says

      December 31, 2023 at 11:30 am

      Hello, Shannon! So awesome to hear your family enjoyed these, and great call serving it on ciabatta rolls! Thanks so much for sharing your kind and helpful feedback - it's very apprecaited.

      Reply
  4. Jennifer says

    November 30, 2023 at 6:23 pm

    5 stars
    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!

    Reply
    • Kaitlin says

      December 01, 2023 at 9:06 am

      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!

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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