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Portabello Mushroom Sandwich Melt with meaty mushrooms and gooey Provolone cheese on toasted French bread is the easiest and tastiest sandwich you can make! Perfect for a midday snack or light lunch!
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3 from 2 votes

Portabello Mushroom Sandwich Melt

Portabello Mushroom Sandwich Melt with meaty mushrooms and gooey Provolone cheese on toasted French bread is the easiest and tastiest sandwich you can make! Perfect for a midday snack or light lunch!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Snack
Cuisine: American
Servings: 4 Servings
Calories: 319kcal

Ingredients

  • 1 pound baby Portabella mushrooms
  • 1 tablespoon olive oil
  • 3 cloves garlic, peeled and minced
  • 2 tablespoons dry sherry
  • salt and pepper to taste
  • 2 teaspoons butter, softened
  • 8 slices French bread
  • 4 slices Provolone cheese

Instructions

  • Using a damp cloth, wipe mushrooms of any dirt and grit. Slice thinly.
  • In a skillet over medium-high heat, heat olive oil. Add mushrooms and cook, turning them midway, for about 4 to 5 minutes or until lightly browned.  
  • Add garlic and cook for about 30 seconds or until softened.
  • Increase heat to high. Add wine. 
  • Season with salt and pepper to taste. Continue to cook, stirring as needed, until liquid is absorbed.
  • Spread butter on one side of each of the french bread slices.
  • Assemble sandwich by placing one slice of cheese on unbuttered side of bread, spoon 1/4 of mushroom mixture, add another slice of cheese and top with another bread slice unbuttered side down.
  • In a wide, thick-bottomed pan over medium heat or a preheated panini grill, place sandwiches buttered side down. 
  • Grill for about 2 to 3 minutes on each side or until lightly browned and cheese is melted and gooey.

Nutrition

Calories: 319kcal | Carbohydrates: 29g | Protein: 16g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 498mg | Potassium: 599mg | Fiber: 5g | Sugar: 6g | Vitamin A: 310IU | Vitamin C: 0.7mg | Calcium: 279mg | Iron: 1.9mg