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Grilled Portobello and Peppers Sandwich


  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 4 portobello mushrooms, stems removed
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dried basil leaves
  • 1/2  teaspoon dried oregano leaves
  • 1/4  teaspoon black pepper
  • 2 red bell pepper, halved, seeded
  • 4 Kaiser rolls, cut in half lengthwise
  • 4 slices provolone cheese
  • Fresh spinach leaves


  1. Stir balsamic vinegar, oil and garlic in a small bowl. Place mushrooms in a glass baking dish; drizzle with vinegar mixture. Cover with plastic wrap and refrigerate 3 hours or overnight.
  2. Preheat grill to MEDIUM heat or GRILL ZONE (ORANGE).
  3. Grill mushrooms and peppers covered, 6 to 8 minutes on each side until cooked through and peppers are slightly charred. Place rolls cut side down on grill 1 to 2 minutes until toasted.
  4. Stir mayonnaise, basil, oregano and black pepper in a small bowl; spread 1 Tablespoon on bottom half of rolls. Top each with cheese, red pepper, mushroom, spinach and top half of roll.

Serves: 4

 Nutritional Information: (Based on Individual Serving: 1/6 of recipe)
• Calories: 225 • Total Fat: 6.25g • Saturated: 2g • Cholesterol: 0g • Sodium: 853mg • Carbohydrates: 38.7g • Dietary Fiber: 2.4g • Sugars: 3.4g • Protein: 6g



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