These roasted portobello sandwiches are a vegetarian dream. Meaty portobello mushrooms are roasted until tender and juicy, then piled onto toasted ciabatta with a creamy pesto mayo, crispy Parmesan frico and a charred tomato slice. Every bite is packed with flavor and texture.
On the side, crispy potato wedges seasoned with Italian seasoning and lemon zest round out the meal. Dip them in any leftover pesto mayo for an extra burst of flavor. This sandwich is so good, you won’t miss the meat!
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Cut the potatoes into 1/2-inch thick wedges. Toss with 2 teaspoons oil, half the Italian seasoning, salt and pepper. Spread on one side of the baking sheet.
- Remove the stems from the portobello mushrooms and scrape out the gills. Brush with 2 teaspoons oil and season with salt and pepper. Place on the other side of the baking sheet.
- Roast for 20-25 minutes, until potatoes are golden and mushrooms are tender.
- Meanwhile, grate the Parmesan cheese. In a small non-stick pan over medium heat, spread the Parmesan into a thin layer. Cook until golden and crispy, about 2-3 minutes. Remove and let cool, then break into pieces.
- In a small bowl, combine the pesto and mayonnaise. Zest the lemon and add half the zest to the pesto mayo. Set aside.
- Slice the ciabatta rolls in half. Toast them in the oven or a toaster until lightly golden.
- Slice the tomato into rounds. In the same pan used for the frico, char the tomato slices over high heat for 1-2 minutes per side.
- Assemble the sandwiches: Spread pesto mayo on both cut sides of the ciabatta. Place a roasted portobello on the bottom half, top with Parmesan frico and charred tomato. Close the sandwich.
- Toss the roasted potato wedges with remaining Italian seasoning, lemon zest and a squeeze of lemon juice. Serve alongside the sandwiches with any extra pesto mayo for dipping.
Recipe Tips
For extra crispy frico, use a non-stick pan and watch closely to prevent burning.
If you prefer a milder flavor, use less pesto or mix with extra mayo.
The potato wedges can be seasoned with any herbs you have on hand.
FAQ
Can I use a different type of mushroom?
Yes, large cremini or king oyster mushrooms can be substituted for portobellos. Adjust roasting time as needed.
How do I make this recipe vegan?
Use a vegan pesto, vegan mayo and omit the Parmesan frico or use a vegan cheese alternative.
Can I prepare the components ahead of time?
Yes, you can roast the mushrooms and potatoes up to a day in advance. Reheat before assembling the sandwiches.
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