Portobello Mushroom Sandwiches With Cranberry Dijon Mustard

“In 'Not Your Mother's Weeknight Cooking' by Beth Hensperger”

Ingredients Nutrition


  1. Mustard---heat the oil in a small skillet; saute the shallot until soft, about 3 minutes.
  2. Combine the mustard, cranberry sauce, cooked shallots, and vinegar in a food processor; pulse until pureed.
  3. Use immediately or store in the refrigerator for up to 1 week.
  4. To marinate the mushrooms, whisk together the oil, vinegar, marjoram, garlic, and sugar in a bowl; set the clean mushrooms, stem side down, in a glass baking dish; pour the marinade over the mushrooms; cover with plastic wrap and refrigerate for 15 minutes.
  5. Preheat the broiler or prepare a hot fire in a charcoal or gas grill.
  6. Arrange the drained mushrooms on the broiler pan and broil 6 inches from the heat, or place on the grill.
  7. Cook for 3-5 minutes on each side, depending on the size of the mushrooms; set aside to cool slightly.
  8. Lightly toast the cut sides of the split rolls.
  9. Place each on an individual serving plate and spread with cranberry mustard.
  10. Place a grilled mushroom on each roll bottom; sprinkle with salt and a few grinds of black pepper.
  11. Top with the other half of the roll and serve immediately.

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