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Balsamic Portobello Sandwich

If you’re looking for a quick lunch or light dinner, try this satisfying vegetarian sandwich. It has fewer than 250 calories and is packed with protein.

Suggested Serving Size

1 sandwich


  • 2 portobello mushrooms caps, washed
  • 1/2 red onion, peeled and cut into 1/4-inch thick slices
  • 1 Tbsp balsamic vinegar
  • 1 tsp olive oil
  • Black pepper to taste
  • 2 oz sliced reduced-fat provolone cheese
  • 2 light multigrain rolls, split
  • 1 roasted red bell pepper, sliced
  • 1/2 cup fresh baby spinach
  • 1/2 tomato, sliced


  1. Lightly coat a baking pan with nonstick cooking spray. Arrange mushroom caps and red onion slices on baking pan.
  2. Drizzle balsamic vinegar and oil over tops of mushrooms. Season mushrooms with black pepper. Bake for 20 minutes.
  3. Top mushroom caps with cheese and bake for 2 to 3 minutes more, or until cheese is melted.
  4. With a spatula, transfer each mushroom cap to the bottom half of a roll. Top each mushroom with red onion, roasted pepper, spinach and tomato, if using.
Servings Per Container 2
Calories 220
Total Fat 9
Trans Fat 0
Poly Fat 0
Mono Fat 0
Cholesterol 15
Sodium 200
Total Carb 30
Fibers 9
Sugars 0
Proteins 15
Vitamin A 0
Vitamin C 0
Iron 0

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