Portabello Focaccia Sandwich

Focaccia sandwiches are a good way to up your sandwich game. This recipe makes for a hearty sandwich, filled with delicious portobello mushrooms, garlic aioli, and topped with some vegan cheese. Serve this up for lunch or a light dinner, it’s just so delicious and bursting with flavors. Trust me on this, I’m not really big on sandwiches (rice is life!), but this changed my mind.

This is another one of my husband’s great creations, he and his family makes these a lot and I happened to fall in love with this recipe. I’ve had plenty of portobello sandwiches, and a lot of them were pretty basic — not much flavor, and just plain boring. It’s sad because portobello mushrooms just have so much flavor, and they didn’t do it justice. But when I had my husband’s sandwiches, it was hard to put down. Now here I am, sharing that recipe, don’t worry I got permission!

Hot tip!

If you have a sourdough starter, you can try out my sourdough focaccia recipe for this sandwich! You can find that recipe here.

This recipe is way too easy to make, and I want you guys to make this as well! So I’m gonna end this post here, so you can get on with the recipe! If you gave this recipe a try, rate this recipe or add a comment down below. And don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy cooking!

📖 Recipe

Portabello Focaccia Sandwich

Keisha

Focaccia sandwiches are a good way to up your sandwich game. And in this recipe, it makes for a hearty sandwich, filled with delicious portobello mushrooms, garlic aioli, and topped with some vegan cheese.

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Marinade Time 30 minutes mins

Course Entree

Cuisine American

Servings 4 servings

Equipment

• ▢
  Mixing bowls
• ▢
  Large pan
• ▢
  Bread knife

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Ingredients

  

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• ▢ Foccacia

Mushroom Filling:

• ▢ 4 Large portobello mushroom caps (cleaned and sliced)
• ▢ ¼ cup White vinegar
• ▢ ½ cup Extra virgin olive oil
• ▢ 2 cloves Garlic (roughly chopped)
• ▢ 1 Large onion (thinly sliced)
• ▢ 1 tablespoon Oil (for sauting)
• ▢ Vegan cheese slices (I used Chao’s)

Garlic Aioli:

• ▢ ½ cup Vegan mayo
• ▢ 2 teaspoon Lemon juice
• ▢ ¼ teaspoon Black pepper
• ▢ 3 tablespoon Fresh parsley
• ▢ 2 teaspoon Sriracha
• ▢ 2 cloves Garlic (minced)

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Instructions

 

Make Filling & Aoili:

• Clean and descale the portobello mushroom caps. Thinly slice, and set aside.
• In a mixing bowl, combine the white vinegar, olive oil, and garlic. Add in the sliced portobello and allow it to marinade for 30 minutes. In another mixing bowl, combine the vegan mayo, lemon juice, black pepper, parsley, sriracha and garlic. Set aside.
• Heat oil in a large pan over medium-low heat. Saute the onions and cook them for about 10 minutes. You want them to be soft and golden brown, set aside. Next, increase the heat to medium-high and add the portobello mushroom to the pan, along with the marinade sauce. Cook for about 7 minutes, stirring every now and then. Cook until the mushrooms have shrunk half their original size. Remove from the pan and set aside.

Assembly:

• Cut focaccia bread into square sandwich size pieces. If you have a thick focaccia, you can cut it in half or if you have a thinner one you can use two pieces. On the bottom half spread the garlic aioli, add the portobello slices, then the sauteed onions, vegan cheese slice and top it off with the other half of the bread. Serve and enjoy!

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The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

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