Portobello & Provolone Recipe

Prepare mushrooms

Gently wipe portobello caps with a damp cloth to remove dirt. Remove the stems and, if desired, scrape out the gills with a spoon for a cleaner texture.

Make marinade

In a shallow dish or bowl, whisk together 4 tbs extra-virgin olive oil, 2 tbs balsamic vinegar, 1 tbs soy sauce, 2 tsp minced garlic, 1 tsp fresh thyme leaves, 3 tsp salt, and 1 tsp freshly ground black pepper until combined.

Marinate

Place mushroom caps gill-side up in the dish and spoon some marinade over each cap so they are evenly coated. Let marinate at room temperature for 20–30 minutes, turning once halfway through. Reserve remaining marinade.

Cook mushrooms

Heat a large skillet or grill pan over medium-high heat. When hot, add mushrooms gill-side down first for 4 minutes, then flip and cook 3–4 minutes more, brushing with reserved marinade as they cook, until tender and nicely browned. Remove from heat and let rest 3 minutes, then slice each cap into 3–4 wide strips for sandwich layering.

Prep rolls

Slice ciabatta rolls in half horizontally. Spread about 1/2 tbs softened butter on each cut face of the rolls and toast face-down in a skillet over medium heat until golden, about 2–3 minutes. Alternatively, toast under a broiler for 1–2 minutes—watch carefully to avoid burning.

Make spread

In a small bowl combine 4 tbs mayonnaise and 2 tsp Dijon mustard. Taste and adjust seasoning with a pinch of salt and pepper if desired.

Assemble sandwiches

Spread the mayo-Dijon mixture on both toasted roll halves. On the bottom half, layer 1/2 cup baby arugula, 2 slices provolone, a portion of the sliced marinated portobello (about 1 cap per sandwich), 1/4 cup roasted red pepper slices, and a few rings of thinly sliced red onion. Add remaining 2 provolone slices on top of the mushrooms so the cheese will melt slightly from the warm mushrooms.

Melt cheese (optional)

If you prefer melted provolone, place assembled bottoms (without top roll half) under a preheated broiler or in a 375°F/190°C oven for 2–3 minutes until the provolone softens and just begins to melt. Remove carefully.

Finish

Top with remaining arugula or fresh basil leaves and a light sprinkle of red pepper flakes if using. Squeeze a few drops of lemon over the vegetables if desired. Place the toasted top roll half on each sandwich and press gently.

Serve

Cut sandwiches in half on the diagonal and serve immediately while warm.

Offer red pepper flakes, extra basil leaves, and a lemon wedge at the table so diners can customize heat and brightness.