Print Options

Back to Grilled Portobello Sandwiches >

Include these items:

Taste of Home Logo

Grilled Portobello Sandwiches

 Grilled Portobello Sandwiches
This sandwich is so good, I've actually made one just for myself, and I don't usually do that. The flavor is absolutely wonderful! --Diane Werner More Mushroom Sandwiches »
4 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons sesame oil
  • 2 tablespoons balsamic vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 to 5 portobello mushrooms (about 1 pound), stems removed
  • 1 large sweet onion, cut into 1/4-inch slices
  • 4 flour tortillas (10 inches)
  • 2-1/2 cups (10 ounces each) shredded Monterey Jack cheese
  • Salsa and sour cream


  • In a shallow bowl, combine the oil, vinegar, salt and pepper. Add the
  • mushrooms and onion; turn to coat.
  • Coat a grill rack with cooking spray before starting the grill. Grill
  • onion over medium heat for 8-10 minutes or until crisp-tender,
  • turning often. Remove and set aside. Grill mushrooms for 3-4
  • minutes, turning every minute or until lightly browned. Remove and
  • cut into 1/4-in. slices.
  • Layer mushroom and onion on half of each tortilla; sprinkle with
  • cheese. Fold tortilla over filling. Grill for 1-2 minutes on each
  • side or until browned and cheese is melted. Serve with salsa and
  • sour cream. Yield: 4 servings.
TEST KITCHEN TIP Whole mushroom caps are easier to grill than slice mushrooms, and they maintain their flavor and texture well.

2 of 2

Grilled Portobello Sandwiches (continued)

Editor's Note: Thinly slice before assembling the sandwich.
Nutritional Facts: 1 serving (1 each) equals 583 calories, 32 g fat (15 g saturated fat), 63 mg cholesterol, 928 mg sodium, 40 g carbohydrate, 8 g fiber, 26 g protein.