Comida Kraft
Recipe Box

Grilled Portobello Mushroom Sandwich

(45) 38 Reviews
Prep Time
Total Time

2 servings

Portobello mushrooms are marinated in reduced-fat Italian dressing, grilled and then layered with fresh spinach and tomatoes in these tasty sandwiches.

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What You Need

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Make It

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  • Pour 1/4 cup dressing over mushrooms in shallow dish. Refrigerate 1 hour to marinate.
  • Heat grill to medium-high heat. Remove mushrooms from marinade; discard marinade. Grill mushrooms 5 min. on each side or until tender.
  • Place spinach and tomatoes on bottom halves of rolls; drizzle with remaining dressing. Cover with mushrooms and tops of rolls.

Use Your Broiler

To cook the mushrooms under the broiler instead of on the grill, heat broiler. Place mushrooms on rack of broiler pan. Broil, 4 inches from heat, 5 min. on each side or until tender. Use as directed.

Creative Leftovers

Plan ahead! Grill some extra mushrooms, then store in refrigerator for use in preparing your favorite salad or omelet.


  • 2 servings

Healthy Living

  • Low fat
  • Low calorie
  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 2 Vegetable
  • 2 Starch
  • 1-1/2 Fat

Nutrition Bonus

The spinach and tomatoes dress up these low-calorie, low-fat mushroom sandwiches while providing a good source of vitamin A.

Nutritional Information

Serving Size 2 servings
Calories 270
% Daily Value
Total fat 3g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 810mg
Carbohydrate 42g
Dietary fiber 4g
Sugars 2g
Protein 9g
Vitamin A 30 %DV
Vitamin C 20 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Lilac323 |

    My family loves these. We don't put spinach or lettuce on them, but we do put provolone cheese just before we take them off the grill, and they are super delicious. I am allergic to tomatoes, so I also do not add those so I cannot comment on that aspect. Overall, I love these meaty shrooms and love making them in the summer! Even my 6 year old will eat them.

  • palegreenstar024 |

  • BBennett10 |

    Great recipe! There were very few portobella recipes out there. Thanks.

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