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Grilled Portobello Pesto Sandwich

4 portobello mushroom caps
2 Tbsp. olive oil
1/4 tsp. salt
1/4 tsp. pepper
1 baguette
1 cup pesto

•Remove the stems of the mushrooms and brush off any dirt.
•Brush the mushroom caps with one tablespoon of the olive oil, then sprinkle with salt and pepper.
•Place the caps on a grill over medium-high heat and cook for 3 to 4 minutes per side, until just tender. Remove from heat.
•Cut the baguette into four equal parts, then cut those parts in half vertically for a total of eight pieces.
•Brush the soft inner side of each baguette piece with the remaining oil, then place them on the grill for one minute or until browned. Remove from heat. Add 1/8 cup pesto to the grilled side of each piece of bread, top with one mushroom cap, and close.

Makes 4 servings

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  • terrie says:

    can you use coconut oil ?

  • Justine says:

    Simply brush them with vegetable broth instead. The oil is only for grilling, and mushrooms grill just fine with only broth. Also be careful of pesto sauce. It’s not vegan. It contains cheese. However, you can make your own by substituting nutritional yeast for the cheese. 🙂

  • Brianna says:

    Sound delish, but is there a good substitute for the olive oil? I’m supposed to avoid it for gallbladder reasons.