Grilled Portobello Sandwich with Roasted Red Pepper Aioli

4.9 of 5 (15)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 191.0
  • Total Fat: 9.5 g
  • Cholesterol: 10.0 mg
  • Sodium: 405.7 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 3.7 g
  • Protein: 10.0 g

View full nutritional breakdown of Grilled Portobello Sandwich with Roasted Red Pepper Aioli calories by ingredient
Report Inappropriate Recipe

Submitted by:


This is a delicious recipe that is full of great flavors, healthy, and high in protein. This is a delicious recipe that is full of great flavors, healthy, and high in protein.
Number of Servings: 4


    1/2 cup Best Foods/Helman's Light Mayonnaise
    3 cloves garlic, pressed
    1/2 Tbsp lemon juice
    7 oz roasted red pepper (2 large peppers)

    4 Large Portobello mushrooms
    1/4 cup balsamic vinegar
    2 Tbsp olive oil
    1/8 tsp salt
    1 tsp dried basil
    1 tsp dried oregano
    3 cloves garlic, pressed

    4 100% Whole Wheat Orowheat Sandwich Thins
    4 slices of Sargento Reduced Fat Provolone cheese

    One additional roasted red pepper cut into slices for topping the portobello and cheese.


Make the Aioli first so it has time to allow the tastes to blend:
Combine in a food processor: the mayonnaise, 3 cloves of garlic, lemon juice, and 7 ozs (2 peppers worth) roasted red pepper. Spoon into a container and put in the refrigerator to sit. This recipe makes a full cup of aioli (at least double the amount you would need for 4 sandwiches). I recommend using it in other recipes or freezing for your next batch of portobello sandwiches.
Marinade and Mushrooms:
In a ziplock bag, combine balsamic vinegar, olive oil, 3 cloves of garlic, salt, basil, and oregano. Shake to mix. Take the portobello mushrooms and remove the stems. Using a spoon, remove the gills from the underside of the mushrooms. Add the mushrooms to the bag of marinade and marinate for at least half an hour ( I usually prep them the night before and pull them out for dinner the next day and then skip the basting), turning occasionally to make sure all the mushrooms are equally marinated.
Preheast your grill for medium high heat.
Brush grate with oil, or spray with cooking spray away from the heat or flame. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.
Assemble the sandwich with the wheat buns, mushroom with cheese, 2 Tbsp of Aioli sauce, and extra roasted red pepper slices.
NOTE: To roast red peppers, place your rack on the top level in your oven, allow the oven to preheat for 5 minutes, place large strips of red pepper on a sheet skin side up. Broil for 8-10 minutes until pepper skin starts to char, turning half way through cooking. Pull skin off the pepper strips once they have cooled (this is why larger strips of pepper are better - the more strips you have, the longer it takes to peel them.)

Number of Servings: 4

Recipe submitted by SparkPeople user S318830.

Rate This Recipe

Member Ratings For This Recipe

  • Incredible!
    4 of 4 people found this review helpful
    I made these today, with slight variations. Being in the mood for a spicey, southwestern flavor, I made a chipotle aiole, rather than using sweet peppers. I also used chili powder, cayenne, cumin, and cilantro in the marinade. Caramelized onions,avacado,roasted tomatoes also. - 4/26/08

    Was this review helpful?   yes  No

  • Incredible!
    3 of 3 people found this review helpful
    Wow! This was delicious! I used fresh herbs, and just a drizzle of olive oil. I put it on a low cal wheat bread with low fat swiss. This is keeper. Thanks! - 9/8/08

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    I thought this was excellent. We are not vegetarians, but I am trying to add vegetarian meals to the list. I thought the flavors were great, however, my husband and 1 of two kids didn't like the texture of the mushroom (this is new to us). Everyone thought the aoli ws great! - 12/12/08

    Was this review helpful?   yes  No

  • 2 of 2 people found this review helpful
    The Red Pepper Aioli is delightful and a great mayo substitute for just about everything - 7/8/08

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    Wow! This was so full of flavor. The Roasted Red Pepper Aioli was a great addition to the marinated portobello. I would make this for company. I did it on the stove top in a non-stick pan. - 4/15/08

    Was this review helpful?   yes  No
See All Comments
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.