Italian Portobello Sandwich Recipe

Prepare mushrooms

Wipe the portobello caps clean with a damp paper towel. Remove the stems and gently scrape the gills if desired.

In a bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried Italian seasoning, salt, and pepper to make a marinade.

Brush both sides of each mushroom cap with the marinade and set aside to marinate for 10-15 minutes.

Preheat a grill pan or skillet over medium-high heat. When hot, add the marinated mushroom caps gill side up. Cook for about 3-4 minutes per side, until tender and nicely caramelized.

If desired, brush with a little more olive oil and flip to finish cooking. Remove from heat and let rest 2-3 minutes.

Slice the ciabatta rolls lengthwise, leaving a hinge so they can open like a book.

If using pesto, spread a thin layer on the inner sides of the bread. Layer mozzarella slices on the bottom halves.

Warm the bread halves lightly on a grill or skillet if you like the cheese to melt more.

Prepare toppings: slice roasted red peppers, rinse arugula, and drain giardiniera if using.

Place a cooked portobello cap on each bottom bread half.

Top with mozzarella slices, roasted red peppers, and a handful of arugula.

Drizzle with balsamic glaze and sprinkle giardiniera on top for crunch.

Close sandwiches, cut in half, and serve immediately.