This recipe for a portobello mushroom sandwich came about just because I had random ingredients to use up. I figured it would be a nice, quick Sunday afternoon lunch. I probably wouldn’t have even taken any photos of this other than the fact that I got a new photo light that I was wanting to try out. It turned out so much better than I expected, it deserved it’s own post on the blog!
The portobello mushrooms are sliced thin and then briefly marinaded in a sweet, smoky sauce made of soy sauce, maple syrup, Worcestershire sauce, liquid smoke, and BBQ seasoning/rub. I tried cooking these two different ways: seared in a hot cast iron and roasted on roasting pan. Both result in delicious caramelized mushrooms so choose whatever is easiest for you.
Next, toast the sourdough and then layer it with soft goat cheese, fig jam (click here for my quick, easy recipe or get store bought), the mushrooms, and dressed arugula with just a little olive oil, lemon juice, salt, and pepper.
This portobello mushroom sandwich has everything you want in a sandwich – toasty bread, tangy goat cheese, sweet fig jam, smoky savory mushrooms, and a fresh hit from the arugula. And the best part? It’s easy and quick!
Portobello Mushroom SandwichCourse: MainDifficulty: Easy
Sandwich topped with goat cheese, fig jam, savory mushrooms, and arugula.
2-4 pieces of sourdough bread, toasted
2 oz. goat cheese, softened to room temperature
1/4 cup fig jam
1 portobello mushroom, sliced thin
Mushroom marinade: 1/4 cup soy sauce, 2 tablespoons maple syrup, 1/2 teaspoon Worcestershire sauce, 1/8 teaspoon of liquid smoke, 1 teaspoon of steak/BBQ seasoning
Arugula dressed with a drizzle of olive oil, squeeze of lemon juice, salt, and pepper
- Tossed sliced mushrooms with marinade and allow to marinate for 3-5 minutes.
- Roasting method: preheat oven to 400 degrees, place marinated mushrooms on roasting pan and roast for 6-8 minutes on each side until deeply brown and cooked through.
- Stovetop method: place marinated mushrooms into a single layer of cast iron pan and brown for 2-3 minutes on each side until deeply brown and cooked through.
- Remove mushrooms from either cooking method and set aside.
- Toast and butter the sourdough.
- Spread a thin layer of both the soft goat cheese and the fig jam.
- Place mushrooms on top.
- Top with dressed arugula. Enjoy!