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Grilled Portobello & Roasted-Pepper Sandwich

Healthy Recipes · Sandwiches & Wraps

Grilled Portobello & Roasted-Pepper Sandwich

Serves 2 · About 40 minutes

Savory grilled portobello, roasted red pepper, arugula and red onion layered with a creamy lemon-herb white bean spread.

Prep20 min
Cook20 min
Total40 min
Yield2 sandwiches
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Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.

Portobello Mushrooms

  • 2 large portobello mushroom caps
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons extra-virgin olive oil HA
  • 1 teaspoon reduced-sodium soy sauce or tamari HA
  • 1 small garlic clove, finely grated
  • ½ teaspoon dried Italian herbs
  • Black pepper, to taste

Lemon-Herb White Bean Spread

  • ¾ cup no-salt-added cannellini beans, rinsed and drained HA
  • 1 tablespoon tahini HA
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped parsley or basil
  • 1 small garlic clove, finely grated
  • 1–2 tablespoons water
  • Black pepper, to taste

Assembly

  • 4 slices hearty 100% whole-grain bread HA
  • 1 large roasted red pepper, sliced and patted dry HA
  • 1 packed cup baby arugula or spinach
  • ¼ small red onion, very thinly sliced

Directions

  1. Prepare the mushrooms. Wipe the mushroom caps clean, remove the stems and scrape out the dark gills with a spoon if desired. Whisk the balsamic vinegar, olive oil, soy sauce, garlic, herbs and pepper, then brush over both sides of the mushrooms. Rest for 10 minutes.
  2. Make the spread. Blend or mash the cannellini beans, tahini, lemon juice, herbs, garlic and 1 tablespoon water until creamy. Add the remaining water as needed for a spreadable consistency.
  3. Grill. Heat a grill pan, outdoor grill or heavy skillet over medium-high heat. Cook the mushrooms for 4–6 minutes per side, pressing gently, until deeply browned and tender. Rest for 2 minutes, then slice into thick strips.
  4. Toast the bread. Toast the bread in the dry grill pan or toaster until crisp at the edges.
  5. Assemble. Spread the white bean mixture over all four bread slices. Layer two slices with arugula, portobello, roasted pepper and red onion. Close the sandwiches, press gently and cut in half.

Pairs Well With

Good companions for serving this recipe:

Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/grilled-portobello-roasted-pepper-sandwich.html

A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.