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Grilled Portabella Sandwich with Pepper Jack Cheese



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24 Portabella mushrooms, stems reserved for other use (about 2 1/2 oz. each)
Olive oil, as needed
Salt, as needed
Black pepper, freshly ground, as needed
3/4 cup mayonnaise
3/4 cup Dijon mustard
24 round sandwich buns, split
3 cups (about 1 lb. 8 oz.) roasted red peppers, chopped coarsely
3 cups (about 1 lb. 8 oz.) marinated artichoke hearts, chopped coarsely
12 oz. red onion, thinly sliced
1 lb. 8 oz. Pepper jack cheese, shredded (about 1 1/2 qt.)


  1. 1
    Brush each Portabella cap with olive oil; season well with salt and pepper. Arrange on a sheet pan.
  2. 2
    Bake at 500ºF until mushrooms are tender, about 8 minutes; reserve.
  3. 3
    Mix mayonnaise and mustard until combined thoroughly; reserve.
  4. 4
    Per Order: Spread each cut side of one bun with 1/2 tbsp. mayonnaise-mustard mixture. On the bottom of the bun, layer 2 tbsp. roasted pepper, 2 tbsp. artichoke heart, Portabella cap, 2 slices onion and 1/4 cup cheese; cover with top of bun. Heat in a 500ºF oven until heated through and cheese melts, about 5 minutes.

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preparation methods
cuisines North & South American, Other North American
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