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    Home » Recipes » Lunch & Dinner

    Portabello Focaccia Sandwich

    Published: Jul 26, 2020 · Modified: Mar 4, 2024 by Floured Frame · This post may contain affiliate links · 4 Comments

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    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.

    Jump to Recipe Print Recipe

    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
    Print Recipe Pin Recipe
    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
    Pro TipIf a recipe calls for it, use a food scale to weigh ingredients in grams for the best results! Use the options below to toggle between cups or grams.

    Ingredients
      

    • 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!

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

    Tried this recipe?Leave a comment below & tag @flouredframe on social!

    More Lunch & Dinner

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    Reader Interactions

    Comments

    1. Kristina says

      December 17, 2023 at 6:43 pm

      5 stars
      Fantastic recipe!

      Reply
      • Floured Frame says

        December 19, 2023 at 8:15 pm

        Thank you for making it! I'm so glad you liked it!

        Reply
    2. Beatrice Soto says

      May 01, 2024 at 10:19 pm

      5 stars
      Delicious 🤤 This recipe is easy, quick, and full of flavor! A new favorite and definitely going on our family’s meal rotation.

      Reply
      • Floured Frame says

        May 02, 2024 at 12:27 pm

        I'm so happy that you loved this recipe!! Thank you for making it and I hope your family enjoys it. 🙂

        Reply
    5 from 3 votes (1 rating without comment)

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