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Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese

With luscious roasted portobello mushrooms, slightly bitter leafy arugula, red pepper and melty fresh mozzarella cheese, all sandwiched in crisped-till-golden rustic bread, this grilled cheese sandwich is comfort food at its finest.

Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese stacked

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I once enjoyed a similar sandwich at a downtown Salt Lake café known for it’s incredible pastries. My friend and I split the roasted portobello panini, shared on purpose so we’d have enough room for the flaky kouing aman, the trio of buttery cookies and a couple chocolate eclairs!

Decadent with marinated portobello mushrooms, roasted red peppers, and melty gooey mozzarella cheese, this grilled cheese sandwich is good for the soul.

prepping mushrooms for Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese

To cook portobellos, you want to scrape out the dark, almost black gills inside the mushroom. The gills are totally edible, I just don’t think they’re pleasant to eat or look at.

slicing cheese for Roasted Portobello Grilled Cheese

Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese recipe notes and details:

  • This recipe makes two (very filling) sandwiches so scrumptious you just might scarf it all down in one sitting. If you are not that hungry, reheat what’s leftover for the next day.
  • To make it quick and easy, marinate the mushrooms in a purchased oil and vinegar dressing. Or if you prefer, whisk up a simple marinade, like the oil and vinegar mix that dresses this heirloom tomato and crunchy crouton salad.
  • Use the roasted red peppers that come in a jar. You’ll not use the whole bottle, so you’ll want to make roasted red pepper vinaigrette salad dressing.

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I don’t own a panini press so I toast my portobello sandwich in a large cast-iron skillet with a big dab of butter.

Roasted Portobello, Red Pepper, Arugula and Mozzarella Grilled Cheese sandwiches on cutting board

What is a portobello mushroom? 

  • It’s a cremini mushroom left to grow and mature into a meaty firmer mushroom. Cremini mushrooms are a variation of the common cultivated white mushroom.
  • Portobellos began to appear in the 1980s, sold as a marketing ploy to popularize the extra large creminis that otherwise would be thrown away. Because of age, a portobello’s gills are prominent in the open cap–the open cap allows some of the mushroom moisture to evaporate. It’s the reduced moisture that concentrates the flavor and creates that dense meaty texture. 
  • Sometimes you’ll see this “gourmet” fungus spelled with an “A” instead of “O”– portabella or portobella or portabello. I don’t speak Italian, but I have been told that should be spelled either portobello or portabella, two O’s or two A’s.

Gluten free idea: You can put the red pepper and arugula inside the roasted mushrooms, top with mozzarella slices and pop them in the oven until the cheese melts and holds everything together. It’s not a sandwich but it’s damn delish. Serve over hot polenta, or garlicky sage-seasoned white beans.

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13 comments

  • Looks gorgeous Letty! I just made some Santa Barbara Pistachio Pesto that will taste good on this sandwich. Reply · 4 June, 2015

  • Kim

    Any suggestions on a substitute for the portobello? Maybe eggplant? Reply · 4 June, 2015

    • Letty

      Kim, Good idea–I’m sure eggplant slices would work instead of portobellos. Eggplant will absorb more of the marinade–plan to use more. Reply · 5 June, 2015

  • Yumbo! Reply · 5 June, 2015

  • That’s a mouthful! I’m sure the restaurant would be proud. GREG Reply · 7 June, 2015

  • Beautiful photos Letty! And I love the comfort food/ healthy combo here 😉 Reply · 9 June, 2015

  • Great photos, Letty! This is my kind of comfort food. I’m sure I could eat the whole thing- no leftovers for me! Reply · 9 June, 2015

    • Letty

      Thank Becky and Kelley–your comments make me happy! Reply · 9 June, 2015

  • It on my menu for the “girls” lunch at my house next week. They will love it. Reply · 11 June, 2015

    • Letty

      Thanks for the comment Diane! Reply · 11 June, 2015

  • This is a sandwich that I could definitely get my mouth around! I’m not much of a sandwich eater, but this one looks quite irresistible. Reply · 11 June, 2015

    • Letty

      Thanks MJ Reply · 12 June, 2015

    • Letty

      Thanks MJ–glad you like it. Reply · 12 June, 2015

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