Grilled Portobello “Steak” Sandwiches with Blue Cheese Sauce

4.5 (18)
Grilled Portobello “Steak” Sandwiches with Blue Cheese Sauce

Blue cheese sauce gives these gutsy grilled mushroom sandwiches a classic steakhouse flavor.

Yield: 4 servings
Active Time: 30
Total Time: 30


  • Blue Cheese Sauce, (recipe follows)
  • 3 teaspoons walnut oil, or extra-virgin olive oil, divided
  • 4 slices whole-wheat country bread
  • 2 vine-ripened tomatoes, cut into 1/2-inch-thick slices
  • 4 portobello mushroom caps, 3-4 inches in diameter
  • 1 sweet onion, such as Vidalia, cut into 1/2-inch-thick slices
  • Salt & freshly ground pepper, to taste
  • 2 cups trimmed arugula, or watercress
  • 2 tablespoons chopped walnuts


  1. Preheat a grill to medium-high.
  2. Prepare Blue Cheese Sauce. Set aside.
  3. Dip a pastry brush in water, then lightly brush 1 teaspoon oil over both sides of bread. Grill (or toast) the bread, about 1 minute per side. Set aside.
  4. Lightly brush tomatoes, mushrooms and onion slices with remaining 2 teaspoons oil. Season with salt and pepper. Oil the grill rack (see Tip). Grill the vegetables (or pan-sear in batches) until browned on both sides: about 1 minute per side for tomatoes, 3 to 5 minutes per side for mushrooms and onion. Cut mushrooms into 1/2-inch-thick slices and separate onion slices into rings.
  5. To assemble, spread the reserved cheese sauce over the grilled bread. Divide arugula (or watercress) among the bread slices and arrange the grilled vegetables on top. Sprinkle with walnuts. Serve immediately.

Tips & Notes

  • To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
  • DIY grill basket: It’s best to use a grill basket when grilling small ingredients so they don’t fall into the fire. If you don’t have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this "basket" will prevent the food from sliding off the grates.

This Recipe Calls For:


Nutrition Per Serving

calories 267
fat 6 g (1 g sat, 1 g mono)
cholesterol 1 mg
carbohydrates 34 g
protein 10 g
fiber 5 g
sodium 267 mg
potassium 1107 mg

Nutrition Bonus Potassium (55% daily value), Fiber (24% dv).

Carbohydrate Serving 2

Exchanges 1 starch, 3 vegetable, 1 fat

From EatingWell May/June 1997, The Essential EatingWell Cookbook (2004)