Portobello Club Sandwich

A flavorful and rich tasting sandwich. Basting with the marinade keeps the portobellos juicy and adds a wonderful herb flavor.



3 tablespoons red wine vinegar

2 tablespoons lemon juice


1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon dried rosemary, crushed

2 cloves garlic, crushed

1/2 teaspoon pepper


4 (4-inch) Portobello mushroom caps

4 Kaiser rolls

4 slices Swiss cheese

4 thick slices tomato

8 strips roasted red peppers

4 romaine lettuce leaves

Honey Tips

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Whisk together all marinade ingredients. Pour into a large ziplock bag. Add mushroom caps and marinate 30 minutes.
Remove caps from bag and pour marinade into small bowl. Place mushrooms on a broiler pan that has been sprayed with non-stick cooking spray. Broil about 6 minutes per side, basting with reserved marinade often. Mushrooms should be tender when pierced with a fork.
To assemble, cut rolls in half. Place hot mushroom caps on bottom of roll; top each with a cheese slice, a tomato slice, 2 strips roasted red peppers and a lettuce leaf. Place top of roll on each.
Serves: 4