This Grilled Portobello Sandwich with Roasted Red Pepper and Mozzarella is a delicious and satisfying vegetarian option for lunch or dinner. The meaty portobello mushrooms are marinated in a flavorful balsamic glaze, then grilled to perfection. They are layered with roasted red peppers, fresh mozzarella, and baby spinach, all sandwiched between two toasted whole wheat buns. This sandwich is packed with bold flavors and textures, making it a crowd-pleasing choice for both vegetarians and meat lovers.
Ingredients
- 4 large portobello mushrooms
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 4 whole wheat buns
- 1 roasted red pepper, sliced
- 8 ounces fresh mozzarella, sliced
- 2 cups baby spinach leaves
Directions
- Preheat your grill to medium-high heat.
- In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, salt, and pepper.
- Clean the portobello mushrooms and remove the stems. Place the mushrooms in a shallow dish and pour the marinade over them. Let them marinate for 10 minutes, flipping halfway through.
- Grill the mushrooms for about 4-5 minutes per side, or until they are tender and juicy. Remove from the grill and set aside.
- Meanwhile, toast the whole wheat buns on the grill for a minute or two, until they are lightly toasted.
- To assemble the sandwiches, spread a bit of the balsamic glaze from the marinade on the bottom half of each bun. Add a grilled portobello mushroom on top, followed by a few slices of roasted red pepper, fresh mozzarella, and a handful of baby spinach. Top with the other half of the bun.
- Place the assembled sandwiches back on the grill for another 1-2 minutes, just until the cheese melts slightly.
- Remove from the grill and serve immediately. Enjoy!
