Vegetarian Sandwich Recipe

Clean and stem mushrooms

Wipe the portobello caps with a damp paper towel to remove dirt. Remove and discard the stems. If the gills are very dark and you prefer a cleaner look, gently scrape out the gills with a spoon (optional).

Make marinade

In a shallow bowl, whisk together 3 tablespoons olive oil, 2 tablespoons balsamic vinegar, minced garlic (1 clove), fresh thyme leaves, 1/2 teaspoon salt and 1/4 teaspoon black pepper until combined.

Marinate mushrooms

Place mushroom caps, gill-side up, in the shallow dish and spoon marinade over each cap, coating both top and underside. Let marinate at room temperature for 15–20 minutes, or refrigerate up to 1 hour for more flavor. Save remaining marinade for basting.

Make cream cheese spread

In a small bowl, combine softened cream cheese, lemon zest, chopped chives, the remaining 1 clove minced garlic, and a pinch (about 1/4 tsp) of salt and a few grinds of black pepper. Mix until smooth and spreadable. Taste and adjust seasoning.

Slice tomatoes and onion

Slice the tomatoes into 1/4-inch thick slices. Thinly slice the red onion into rings and separate. If onion is strong, soak slices in a little cold water for 5 minutes then drain.

Prepare avocado

Halve, pit and peel the avocados. Thinly slice or mash them with 1 teaspoon lemon juice and a pinch of salt to prevent browning and add brightness. Keep slices or mash ready.

Preheat grill or grill pan

Preheat an outdoor grill or stovetop grill pan to medium-high (about 400°F / 200°C). Brush the grill grates or pan with a little oil to prevent sticking.

Grill mushrooms

Brush the mushrooms with remaining marinade and place gill-side down on the hot grill. Grill 4–5 minutes, then flip and grill another 3–4 minutes, basting with leftover marinade, until tender and slightly charred. Internal texture should be soft but not mushy. Remove and let rest 2 minutes.

Toast bread

While mushrooms rest, brush bread slices with butter or olive oil and toast on the grill or in a skillet until golden and crisp, about 1–2 minutes per side.

Spread and layer

Spread about 1.5 tablespoons of the cream cheese mixture on each toasted bread slice. On two slices, layer mixed baby greens, then place a grilled portobello cap on top of the greens (gill-side down or up according to preference).

Add tomato, avocado and onion

Top each mushroom with 2–3 tomato slices, then avocado slices or a generous spoonful of mashed avocado. Add a few red onion rings. Sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste.

Finish sandwich

Place the second bread slice (cream cheese side down) on top and press gently. If desired, cut each sandwich in half and serve immediately.

Serve each sandwich warm with a side (chips, salad, or fries). Optional: add a drizzle of extra balsamic glaze, a few slices of roasted red pepper, or swap cream cheese for herbed goat cheese for variation.