Grilled Eggplant Balsamic Glazed Portabella Mushroom Sandwiches
Elevate your sandwich game with these Grilled Eggplant Balsamic Glazed Portabella Mushroom Sandwiches, a perfect fusion of smoky, tangy, and fresh flavors. Tender, charred eggplant and juicy portabella mushrooms are coated with a rich balsamic glaze, nestled between lightly toasted ciabatta rolls. Layered with creamy mozzarella or vegan cheese, ripe tomato slices, fresh basil, and peppery arugula, these sandwiches deliver a hearty, plant-based delight in every bite. Whether you're a vegetarian, vegan, or simply looking for an easy-to-make, gourmet handheld meal, this recipe is ideal for summer grilling or a robust lunch option. Ready in just 40 minutes, it’s a flavorful way to embrace healthy, meatless dining!
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Ingredients
- 1 large Eggplant
- 4 medium Portabella mushroom caps
- 4 tablespoons Balsamic vinegar
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 leaves Fresh basil leaves
- 2 cups Arugula
- 4 pieces Ciabatta rolls
- 4 tablespoons Mayonnaise or vegan mayo
- 1 large Tomato
- 4 slices Mozzarella or vegan cheese slices
Directions
Step 1
Preheat your grill or grill pan to medium heat.
Step 2
Slice the eggplant into 1/4-inch thick rounds and lightly sprinkle with salt. Let sit for 10 minutes to draw out moisture, then pat dry with a paper towel.
Step 3
Brush both sides of the eggplant rounds and the portabella mushroom caps with olive oil. Sprinkle with garlic powder, black pepper, and half of the salt.
Step 4
Place the eggplant and mushrooms on the grill. Cook the eggplant for 4-5 minutes per side until tender and slightly charred. Cook the mushrooms for 5-7 minutes per side until soft and juicy.
Step 5
While the mushrooms grill, brush them with balsamic vinegar on both sides, allowing the glaze to caramelize slightly.
Step 6
Slice the ciabatta rolls in half and lightly grill the cut sides until toasty, about 1-2 minutes.
Step 7
Spread a tablespoon of mayonnaise or vegan mayo on the bottom half of each ciabatta roll.
Step 8
Layer the grilled eggplant, a portabella mushroom cap, a slice of mozzarella or vegan cheese, tomato slices, a few basil leaves, and a handful of arugula on each roll.
Step 9
Place the top half of the ciabatta roll on the sandwich. Secure with a toothpick if necessary.
Step 10
Serve warm and enjoy your Grilled Eggplant Balsamic Glazed Portabella Mushroom Sandwich!
Nutrition Facts
| Serving size | (1935.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2277.5 |
| Total Fat 114.9g | 0% |
| Saturated Fat 29.7g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 106.9mg | 0% |
| Sodium 7399.4mg | 0% |
| Total Carbohydrate 239.4g | 0% |
| Dietary Fiber 34.6g | 0% |
| Total Sugars 61.7g | |
| Protein 71.5g | 0% |
| Vitamin D 28.0IU | 0% |
| Calcium 862.4mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 3999.0mg | 0% |
Source of Calories