How to make a grilled portobello sandwich

A grilled portobello sandwich can be as simple as cooking a portobello mushroom 5-6 minutes on a small George Foreman grill, then serving it on a whole wheat bun with cheese, ketchup and mustard. This method works especially well when no outdoor cooking facilities or tools are available.

Portobello mushrooms are also easily grilled outdoors alongside hamburgers, hot dogs or steaks. Their seasonings and meaty texture are so reminiscent of a hamburger that even devout meat-eaters can enjoy them.

Instructions

photo by K.S. Richardson

Step 1

Choose a firm, fresh smelling portobello mushroom at the supermarket. Before grilling the portobello, rinse it gently in cool water. Pat it dry with a paper towel.

photo by K.S. Richardson

Step 2

Cut away the stem at its base and brush or spray all sides of the mushroom cap with olive oil.

photo by K.S. Richardson

Step 3

Cook according to manufacturer’s directions if using a George Foreman grill. If using an outdoor grill, place the portobello on the hot grill and cook for 2-3 minutes on each side. If desired, place both halves of the bun on the grill to slightly brown them.

photo by K.S. Richardson

Step 4

Remove the mushroom to a plate and spray or drizzle both sides with liquid aminos (a soybean derivative) or Worcestershire sauce. Top with a slice of cheese, ketchup and mustard.

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Things Needed

Portobello mushroom, 3-4 inches in diameter

Hamburger bun

Ketchup

Mustard (optional)

George Foreman grill or outdoor grill

Extra Virgin Olive Oil (EVOO)

Liquid Aminos (LINK) or Worcestershire sauce

Cheese, any (optional)

Lettuce and tomatoes slices (optional)

Tips & Warnings

Observe safety precautions when working around a grill

Add a slice of cheese. For the ultimate in taste, use Haloumi, a Grecian cheese known for its high melting point. Grill it alongside the portobello.

Instead of ketchup and mustard, drizzle the grilled portobello with basil pesto.

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Kathleen Richardson
Helium member since Mar 28, 08
Number of Guides: 23

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