Grilled Portobello and Goat Cheese Sandwiches: An Elevated Classic

The aroma of grilling portobello mushrooms always transports me back to my first summer working in a restaurant. The head chef, a gruff but incredibly talented woman named Maria, would task me with preparing these sandwiches for the staff meal. At first, I didn’t understand the fuss – a “mushroom burger” seemed simple enough. But Maria taught me the importance of each element, from the balsamic-infused marinade that tenderized the mushrooms to the creamy tang of the goat cheese and the pop of flavor from the sun-dried tomatoes. These weren’t just sandwiches; they were a symphony of flavors, textures, and techniques, and they quickly became a favorite. Now, I bring that same care and attention to detail whenever I recreate this classic, and I’m excited to share this experience with you.

Recipe Overview

• Prep Time: 1 hour 15 minutes (includes marinating)
• Cook Time: 4 minutes
• Total Time: 1 hour 19 minutes
• Servings: 6
• Yield: 6 sandwiches
• Dietary Type: Vegetarian

Ingredients

• 1 cup olive oil
• 2 tablespoons olive oil
• 6 tablespoons aged balsamic vinegar
• 3 garlic cloves, minced
• 2 shallots, minced
• Salt & freshly ground black 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 crumbed goat cheese
• 12 sun-dried tomatoes packed in oil, drained and sliced in half
• 24 fresh basil leaves

Equipment Needed

• Small bowl
• Shallow, nonreactive dish
• Grill or grill pan
• Large fry pan (for weighing down mushrooms)
• Toothpicks (optional)
• Aluminum foil (optional)

Instructions

1. Prepare the Marinade: In a small bowl, whisk together 1 cup of the olive oil, the balsamic vinegar, minced garlic, minced shallots, salt, and pepper. Whisk until the mixture is emulsified. A good quality balsamic vinegar makes a real difference here.

2. Marinate the Mushrooms: Arrange the portobello mushroom caps in a single layer in a shallow, nonreactive dish. Pour half of the marinade over the mushrooms, ensuring they are well coated. Reserve the remaining marinade for later use. Cover the dish and marinate the mushrooms at room temperature for 1 hour, turning them over after 30 minutes to ensure even flavor penetration. Don’t skip this step! Marinating tenderizes the mushrooms and infuses them with flavor.

3. Prepare the Grill: Prepare a fire in a grill. If using a gas grill, preheat to medium-high heat. Lightly oil the grill rack to prevent sticking. Alternatively, you can use a grill pan on the stovetop, as I sometimes do when the weather isn’t cooperating.

4. Grill the Mushrooms: Once the grill is hot, remove the mushrooms from the marinade, allowing any excess to drip off. Place the mushrooms on the grill rack. To help them cook evenly and develop a nice sear, weigh them down with a large fry pan. Grill the mushrooms until they are tender and seared on both sides, approximately 2 minutes per side, for a total of about 4 minutes. The exact cooking time will depend on the heat of your grill.

5. Assemble the Sandwiches: Drizzle about 1 tablespoon of the reserved marinade on each sourdough roll half. This adds moisture and flavor to the bread. Place a grilled portobello mushroom on the bottom half of each roll. Sprinkle the top half of each roll with goat cheese, then cover with sun-dried tomatoes and fresh basil leaves.

6. Combine and Serve: Place the top halves of the rolls onto the bottom halves, creating the sandwiches. Secure each sandwich with toothpicks if desired to help hold them together, especially if serving chilled. Cut each sandwich in half and wrap in aluminum foil if you plan to serve them chilled later.

Expert Tips & Tricks

• Marinating Time: Don’t skimp on the marinating time! It really allows the mushrooms to soak up all those delicious flavors.
• Mushroom Prep: Make sure to gently brush the portobello mushrooms clean to remove any dirt. Avoid washing them, as they tend to absorb water like a sponge.
• Goat Cheese Tip: For easier spreading, let the goat cheese sit at room temperature for about 15 minutes before assembling the sandwiches.
• Grilling Alternative: If you don’t have a grill, you can also cook the portobello mushrooms in a skillet over medium-high heat. Add a tablespoon of olive oil to the skillet and cook the mushrooms until tender and browned on both sides.
• Flavor Boost: For an extra layer of flavor, try adding a drizzle of balsamic glaze after grilling the mushrooms.

Serving & Storage Suggestions

These portobello and goat cheese sandwiches are delicious served warm right off the grill or chilled for a picnic lunch. If serving warm, assemble the sandwiches just before serving. If serving chilled, wrap them tightly in aluminum foil after assembling and refrigerate.

• Room Temperature: Avoid leaving the sandwiches at room temperature for more than 2 hours.
• Refrigerator: Store assembled sandwiches in the refrigerator for up to 2 days.
• Freezer: While not ideal, you can freeze the grilled portobello mushrooms separately. Wrap them tightly in plastic wrap and then in a freezer bag. They can be stored in the freezer for up to 2 months. Thaw completely before using. Reheating assembled sandwiches is not recommended as the bread may become soggy.
• Reheating: Reheat the grilled portobello mushrooms in a skillet over medium heat until warmed through.

Nutritional Information

Here’s an estimate of the nutritional information per serving:

Nutrient	Amount per Serving	% Daily Value
Calories	410.9 kcal	N/A
Calories from Fat	N/A	91%
Total Fat	41.7 g	64%
Saturated Fat	5.8 g	28%
Cholesterol	0 mg	0%
Sodium	29.1 mg	1%
Total Carbohydrate	9 g	3%
Dietary Fiber	1.5 g	6%
Sugars	4.5 g	18%
Protein	2.5 g	4%

Note: These values are estimates and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Vegan Option: Substitute the goat cheese with a vegan cream cheese or cashew-based cheese alternative.
• Gluten-Free: Use gluten-free rolls instead of sourdough.
• Cheese Variations: Experiment with different types of cheese, such as feta, provolone, or mozzarella.
• Herb Variations: Try using different fresh herbs like thyme, oregano, or rosemary in the marinade.
• Add Veggies: Add other grilled vegetables to the sandwich, such as bell peppers, zucchini, or eggplant.
• Spicy Kick: Add a pinch of red pepper flakes to the marinade for a little heat.

FAQs (Frequently Asked Questions)

Q: Can I use regular balsamic vinegar instead of aged balsamic vinegar?
A: While you can, aged balsamic vinegar has a richer, sweeter flavor that elevates the sandwich. If using regular balsamic, consider adding a touch of honey or maple syrup to the marinade.

Q: How do I prevent the mushrooms from becoming soggy?
A: Make sure to grill the mushrooms over high heat to sear them quickly and prevent them from releasing too much moisture. Also, avoid overcrowding the grill.

Q: Can I make these sandwiches ahead of time?
A: Yes, you can grill the mushrooms ahead of time and store them in the refrigerator. However, it’s best to assemble the sandwiches just before serving to prevent the bread from becoming soggy.

Q: What should I serve with these sandwiches?
A: These sandwiches pair well with a simple salad, potato salad, or a side of roasted vegetables.

Q: Can I bake the portobello mushrooms instead of grilling them?
A: Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, or until tender.

Final Thoughts

These grilled portobello and goat cheese sandwiches are a delightful vegetarian option that’s packed with flavor and texture. Whether you’re grilling for a casual backyard barbecue or packing a picnic lunch, this recipe is sure to impress. Feel free to experiment with different variations and ingredient combinations to create your own signature sandwich. I encourage you to try this recipe and share your feedback. Bon appétit!