Grilled Portobello and Boursin Sandwich

Preparation info

  • Difficulty


  • Yield:



Appears in


U.S. Metric Ingredients
1 tbsp 15 mL Olive oil
tsp 7 mL Balsamic vinegar
¼ tsp 1 mL Prepared mustard, French or Dijon style
pinch pinch Salt
1 1 Portobello mushroom cap, large
1 oz 30 g Boursin or other soft, creamy cheese
1 1 Whole-grain roll or bun, split in half
6–8 6–8 Arugula leaves, torn



  1. With a wire whip, mix together the oil, vinegar, mustard, and salt to make a vinaigrette.
  2. Brush the mushroom cap with about two-thirds of the vinaigrette. Reserve the rest of the vinaigrette for step 6.
  3. Place the mushroom cap on a grill or broiler grid, stem side down. Grill until about half cooked.
  4. Turn the mushroom over so the bottom of the cap faces up. Top with the cheese.
  5. Grill until the mushroom is tender and the cheese is partly melted.
  6. Toss the arugula with the rest of the vinaigrette.
  7. Place the mushroom cap, cheese side up, on the bottom half of the roll.
  8. Top with the arugula and the top of the bun.

Per serving: Calories, 390; Protein, 7 g; Fat, 28 g (64% cal.); Cholesterol, 35 mg; Carbohydrates, 28 g; Fiber, 4 g; Sodium, 560 mg.


Grilled Portobello and Tomato Sandwich

Omit the cheese. Spread the bread with mayonnaise and top with the grilled mushroom, 2 tomato slices, and the arugula.