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Portobello Sandwiches
with chimichurri sauce and chips

Active: 40 min Total: 40 min
This tasty sandwich layers in mushrooms, bell peppers, mozzarella and fresh chimichurri sauce. When this recipe was first included in a meal plan in May 2016 we recommended using the grill, but we've brought it indoors this time and get a nice sear under the oven's broiler.

Ingredients

Metric
Servings:
4
Chimichurri Sauce:
  • Cilantro - 1 bunch, bottom stems chopped off (feel free to mix in some parsley too)
  • Garlic - 2 cloves
  • Shallots, small - 1 bulb
  • Capers - 2 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Lime - 1, juice of
  • Salt - 3/4 tsp
  • Oil, cooking - 2/3 cup (plus more as needed)
Portobello Sandwiches with Chimichurri Sauce:
  • Bell peppers, red - 1, sliced into 1-1/2" / 4cm wide slices
  • Bell peppers, yellow or orange - 1, sliced into 1-1/2" / 4cm wide slices
  • Mushroom, portobello - 4, stem removed
  • Mozzarella, fresh - 6 oz, sliced thinly
  • Baguette or ciabatta - 12 oz, sliced open
  • Homemade chimichurri sauce (ingredients listed separately) - ~8 Tbsp
  • Chips, any type for serving (opt) - 4 cups

Nutrition Facts

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Prep

  1. Make chimichurri sauce - In a blender or a food processor, combine cilantro, garlic, shallot, capers, red wine vinegar, lime juice, salt, and oil. Add more oil if it’s too thick. Season to taste with salt or more lime juice. (Can be done up to 5 days ahead)
  2. Bell peppers - Chop into 1-1/2” / 4cm wide slices. (Can be done up to 4 days ahead)
  3. Portobello mushrooms - Break off steam.
  4. Mozzarella - Slice.
  5. Bread - Slice bread open through the center lengthwise.

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Make

  1. Arrange the top rack of the oven so it’s about 6” / 15cm from the broiler. Turn on the oven's broiler.
  2. Place portobellos and bell peppers on a sheet pan. Brush mushrooms and bell peppers with some oil and sprinkle with some salt and pepper. Broil for 5 minutes on each side, until tender. Pop the bread in the oven (you can place it right on the rack) for 5 to 7 minutes to toast.
  3. Slice mushrooms.
  4. Assemble sandwiches by slathering on chimichurri sauce and layering in sliced mushrooms, peppers and cheese. Enjoy with chips on the side!

Nutrition Facts

Amount Per Serving
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Reviews

Ratings

Original (43)
Gluten-free (1)
Paleo (5)
Vegetarian (1)

14 reviews

This was great. My one-year-old couldn't get enough of the chimichurri sauce--and neither could the rest of us.

By: Whitney
Posted: Feb 26, 2018
Diet: Original
0 Helpful

LOVE the chimichurri sauce! I made it with out capers but it was still amazing! I had to cut up a nd freeze some skirt steak as I could only find one that was quite large. I figure this is fine and will reheat well later on with a new batch of sauce!

By: Desirae
Posted: Apr 06, 2017
Diet: Original
0 Helpful

Grilled the steak & veggies. Did both steak & portobello with mozerella whips for the cheese. Son & hubby both liked. The chimicurri was great with steak & requested by hubby to save sauce recipe.

By: Jessie
Posted: Jan 14, 2017
Diet: Original
0 Helpful

Did a pescetarian version of the Paleo Salad with just portabellos, peppers and tomatoes. Served with seared frozen tuna patty. Delicious!

By: Markell
Posted: Jan 09, 2017
Diet: Paleo
0 Helpful

These were really good. everyone liked them.

By: Regan
Posted: Jan 08, 2017
Diet: Vegetarian
0 Helpful

broiler times may need to be longer if using an electric stove and really only half of the oil is needed for the chimichurri sauce. Family loved it even the picky eater little ones.

By: Annastacia
Posted: Jan 02, 2017
Diet: Original
0 Helpful