Portobello Mushroom and Goat Cheese Sandwich


 (Jane Bruce)

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This is one of my favorite sandwich combinations — meaty mushrooms, creamy goat cheese, tangy roasted peppers, and the freshness of spinach all combine to create a delicious bite. I made this sandwich on fresh ciabatta bread, but any hearty slice will do!


  • 2 portobello mushroom caps
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 2 tablespoon creamy goat cheese
  • 1 ciabatta roll, sliced in half
  • 1 roasted red pepper, sliced
  • 4-6 fresh spinach leaves


Step 1

  • Brush the mushroom caps with olive oil and season with salt and pepper, to taste.

Step 2

  • On a grill pan on medium-high heat, grill the mushrooms until tender, about 5-7 minutes. Remove from the heat and slice thickly.

Step 3

  • Spread the goat cheese on both sides of the roll. Layer the mushrooms and peppers evenly onto one half of the roll.

Step 4

  • Place both halves in a toaster oven and toast until golden-brown and warmed through.

Step 5

  • Remove from oven and add the spinach leaves on top of the mushrooms and peppers. Assemble sandwich and enjoy!