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Grilled Portabella Sandwich

Grilled Portabella Sandwich


  • 4 (3-inch) portabella mushrooms, stems removed and cleaned with damp paper towel
  • 2 tablespoons olive oil
  • 4 focaccia rolls, split in half
  • 4 tablespoons soft spreadable herb-seasoned cheese such as Boursin (available in the fine cheese section of Walmart or Hy-Vee)
  • 4 ounces fresh mozzarella, cut into 1/2-inch thick slices
  • 1/4 cup sliced roasted red peppers, drained (from a 12-ounce jar)


  1. Heat grill pan over medium heat.  Brush portabellas with olive oil.  Grill until tender, about 3 minutes per side.
  2. Spread 1 tablespoon herb-seasoned spread on each focaccia roll. Place 1 grilled portabella mushroom, 1 slice mozzerella cheese and ¼ of the roasted red peppers inside each roll.  Serve immediately.

Recipe provided by Judy Barbe, R.D., and author of Your 6-Week Guide to Live Best, Simple Solutions for Fresh Food & Well-Being.


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