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Roasted Mushroom Sandwich


  • 1/4 cup panko crumbs

  • 1/2 teaspoon dried oregano

  • 4 large portobello mushroom caps

  • 4 hoagie buns (Schar sandwich rolls are gluten free)

  • 4 ounces fresh mozzarella

  • 1/4 cup graded parmesan

  • Parsley


1. Line baking sheet with parchment paper.
Preheat the broiler.

2. In small bowl, combine panko with 1 tbsp olive oil and 1/2 tsp oregano. Set aside.

3. Wash mushroom caps, place on baking sheet and brush with olive oil. Place in the oven and broil until tender (4 to 6 minutes). 

4. While mushrooms are broiling, slice fresh mozzarella and grate parmesan.

5. Remove the mushrooms from oven and cut in 1/2 inch thick slices.

6. Divide cooked mushrooms among buns. Top each with mozzarella and grated parmesan.

7. Broil until cheese melts (1 to 2 minutes). Top with the panko mixture and broil until golden brown. 

8. Sprinkle with parsley and serve.

Servings: 4 sandwiches

Allergy free from:






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