Best 3 Portobello Mushroom Sandwiches With Tahini Sauce Recipes

Indulge in a symphony of flavors with our delectable Portobello Mushroom Sandwiches, a culinary masterpiece that tantalizes the taste buds. These meatless marvels feature juicy portobello mushrooms marinated in a medley of aromatic herbs and spices, grilled to perfection and nestled between toasted ciabatta buns. Drizzle them with our luscious tahini sauce, a creamy delight crafted from tahini, lemon juice, garlic, and fresh herbs. Complement your sandwiches with a vibrant array of toppings, such as crisp romaine lettuce, juicy tomatoes, and tangy pickles. For a vegetarian twist, try our flavorful Chickpea and Avocado Salad Sandwiches, packed with protein-rich chickpeas, creamy avocado, and a zesty lemon-tahini dressing. Craving a lighter option? Our refreshing Portobello Mushroom Lettuce Wraps offer a crisp and healthy alternative, with tender portobello mushrooms, crunchy vegetables, and a drizzle of zesty tahini sauce, all wrapped in crisp lettuce leaves. And for those seeking a hearty and comforting meal, our Portobello Mushroom Gyros are sure to satisfy, featuring marinated portobello mushrooms, roasted potatoes, and a creamy tzatziki sauce, all wrapped in warm pita bread.

Let's cook with our recipes!

MUSHROOM CHEESESTEAK SANDWICHES

Mushroom Cheesesteak Sandwiches image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 18

Ingredients

8 tablespoons (1 stick) salted butter
1 pound white mushrooms, sliced
1 pound portobello mushrooms, sliced
8 ounces cremini mushrooms, sliced
8 ounces oyster, shiitake or other wild mushrooms, roughly chopped
Kosher salt
1 teaspoon Montreal steak seasoning
Few dashes Worcestershire sauce
2 sprigs fresh thyme
1 yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
One 15-ounce jar processed cheese sauce or spread, such as Cheez Whiz
4 deli rolls, halved
4 tablespoons spicy mustard
4 tablespoons mayonnaise

Steps:

Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
Preheat the broiler.
Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

PORTOBELLO MUSHROOM SANDWICHES WITH TAHINI SAUCE

Portobello Mushroom Sandwiches with Tahini Sauce image

Categories Sandwich Mushroom Broil Sesame Bon Appétit

Yield Makes 6 sandwiches

Number Of Ingredients 12

Ingredients

12 slices crusty whole wheat bread
1/4 cup vegetable oil
4 large portobello mushrooms (about 1 1/4 pounds), stemmed, cut into 1/3-inch-thick slices
1 large onion, thinly sliced
2 teaspoons Creole or Cajun seasoning*
2 teaspoons lemon pepper seasoning
2/3 cup purchased ranch dressing
1/4 cup tahini (sesame seed paste)**
1/4 cup milk
12 thin tomato slices
6 thin slices Swiss cheese
Red leaf lettuce

Steps:

Preheat broiler. Place bread in single layer on baking sheet. Broil until toasted.
Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion; sauté until tender, about 10 minutes. Add Creole seasoning and lemon pepper seasoning; sauté 2 minutes.
Whisk ranch dressing, tahini and milk in medium bowl to blend. Divide mushroom-onion mixture among 6 toasted bread slices. Top each with 1 tablespoon tahini sauce, 2 tomato slices, 1 slice Swiss cheese and lettuce. Top with second toasted bread slice and serve.
*Creole or Cajun seasoning is available in the spice section of most supermarkets.
**Available at Middle Eastern and natural foods stores and some supermarkets.

VEGETARIAN MUSHROOM SHAWARMA PITAS

Vegetarian Mushroom Shawarma Pitas image

Dusted with smoky spices like cumin, coriander and paprika, these thick-cut roasted portobello mushrooms are inspired by shawarma, Middle Eastern spiced lamb - and they taste surprisingly meaty. The flavors are bold, but the prep is simple: While the mushrooms and onions roast, make an easy turmeric and Greek yogurt sauce, and toss sliced red cabbage with salt. Pile everything into a pita with a flurry of cilantro and mint to freshen things up (parsley or salad greens would also do the job in a pinch). While these hearty pitas are best enjoyed with a knife and fork as open-faced sandwiches, they can also be folded into half-moon parcels and eaten out of hand.

Provided by Alexa Weibel

Categories dinner, lunch, weekday, sandwiches, vegetables, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3/4 pound portobello mushroom caps, sliced 1/2-inch thick
1 medium red onion, halved and cut into 1/3-inch wedges
3 tablespoons plus 2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon ground sweet or smoked paprika (optional)
Kosher salt and black pepper
4 pitas
2 packed cups very thinly sliced red cabbage (about 6 ounces)
3/4 cup low-fat or whole-milk Greek yogurt
3/4 teaspoon ground turmeric
Cilantro or mint, for serving

Steps:

Heat the oven to 425 degrees. On a large rimmed sheet pan, drizzle the mushrooms and red onion with 3 tablespoons oil. Sprinkle with cumin, coriander, paprika (if using), 1 teaspoon salt and 1/2 teaspoon pepper; toss to coat. Arrange in an even layer and roast until tender and browned, about 20 minutes. Add the pitas directly to the oven rack to warm during the last 5 minutes of cooking.
Meanwhile, toss cabbage with remaining 2 teaspoons oil in a medium bowl; toss to coat. Season generously with salt and pepper. In a small bowl, stir together yogurt and turmeric; season with salt and pepper.
To serve, slather yogurt over warm pitas. Top with cabbage, mushroom mixture and herbs, and serve immediately.

Tips:

- For the best flavor, use large, meaty portobello mushrooms. - To make sure the mushrooms are cooked evenly, slice them evenly and cook them over medium heat. - If you don't have a grill, you can cook the mushrooms in a grill pan or under the broiler. - Be careful not to overcook the mushrooms, or they will become tough. - If you don't have tahini, you can use another creamy sauce, such as hummus or Greek yogurt. - To make the sandwiches more substantial, add a side of salad or soup.

Conclusion:

Portobello mushroom sandwiches with tahini sauce are a delicious and easy-to-make vegetarian meal. They are perfect for lunch, dinner, or a snack. The mushrooms are packed with flavor and nutrients, and the tahini sauce is creamy and tangy. These sandwiches are sure to please everyone at the table.