Recipes Main Courses Vegetables Portobello Mushroom and Goat Cheese Sandwiches
Portobello Mushroom and Goat Cheese Sandwiches

Portobello Mushroom and Goat Cheese Sandwiches

Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 6 Serves 6.
The meaty texture of portobello mushrooms combined with creamy goat cheese, sun-dried tomatoes and fresh basil makes a substantial sandwich. Marinating the mushrooms before grilling prevents them from drying out. The sandwiches can be served warm or chilled.


  • 1 cup plus 2 Tbs. olive oil
  • 6 Tbs. aged balsamic vinegar
  • 3 garlic cloves, minced
  • 2 shallots, minced
  • Salt and freshly ground pepper, to taste
  • 6 portobello mushrooms, about 1 1/2 lb.
      total, brushed clean and stems removed
  • 6 round sourdough rolls, cut in half
  • 1 1/2 cups crumbled goat cheese (chèvre)
  • 12 oil-packed sun-dried tomatoes, drained and
      sliced in half
  • 24 fresh basil leaves


In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half of the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.

Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weight with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.

Drizzle about 1 Tbs. of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half and wrap in aluminum foil. Keep chilled until ready to serve.
Serves 6.
Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).