Herby Portobello Sandwiches

herby portobello sandwich


Strudel A confession: I’m not really into sandwiches. It was Streusel’s idea that our monthly theme honor – and get creative with – sandwiches. And full truth be told, I emailed my co-blogger a few days ago and asked if I could instead blog about a pie. She said I could not.


You see, as a quasi-vegetarian (I was a real vegetarian for 15 years, and a fake vegetarian – I eat fish now – for the past 10), most sandwiches taste the same… vegetables, some cheese, maybe hummus. All foods I love, but 25 years of eating the same stack of produce/dairy/spread, it gets a lot boring.


So at first, I was excited with Streusel’s idea, then a dull thud of a realization… since I’ve excited about two sandwiches in the last 20 years, this would be a daunting challenge. So, first I tried to escape the dilemma by distracting Streusel with a pie. When that failed, I dug in.



In thinking about how to make a sandwich that would be both filling and tasty, I thought about condiments. I love me a condiment! I did some researching and found a creamy, herby, fresh and dee-licious sauce that would be a perfect accompaniment to a tangy grilled portabella (I know the portabella is a vegetarian sandwich cliché – but on that point I don’t care, I heart mushrooms!)


herb sauce


Herby Portabella Mushroom Sandwiches

(herb sauce a slightly altered recipe by Ina Garten)


for the mushrooms:

2-4 portabella mushrooms

balsamic vinegar

olive oil

salt and pepper


Marinate the mushrooms in a mixture of balsamic, olive oil, and salt and pepper. Obviously the longer you marinate, the better it gets – but give it at least 30 minutes. In the meanwhile, heat up your grill. Grill the marinated mushrooms for 10-15 minutes over medium heat until the mushroom is cooked, flipping half way through.


for the sauce:

1/2 cup mayonnaise

1/2 cup greek yogurt

1/4 cup sour cream

3/4 teaspoon white wine vinegar

12 fresh basil leaves

1/3-1/2 cup chopped fresh dill

1-2 chopped scallions, (white and green parts)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons capers, drained


For the sauce, place the mayonnaise, greek yogurt, sour cream, vinegar, basil, dill, scallions, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until combined. Add the capers and pulse 2 or 3 times.



bread or bun





Assemble your sandwich using copious amounts of herb sauce. Enjoy!




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