Roasted Portobello Sandwiches
with Pesto Mayo, Parm Frico & Zesty Potato Wedges
Roasted Portobello Sandwiches
Savory roasted portobello sandwiches layered with pesto mayo and crisp Parm frico, served with zesty potato wedges for a hearty, flavor-packed vegetarian meal.
Ingredients
For 2 servings
- 2 unit Ciabatta Roll
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 2 tablespoon Mayonnaise
- ¼ cup Parmesan Cheese
- 4 tablespoon Pesto
- 2 unit Portobello Mushrooms
- 1 unit Roma Tomato
- 12 ounce Yukon Gold Potatoes
Additional Ingredients
- 8 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyEasy
Prep Time5m
Total Time35m
Calories880
Protein15g
Carbs89g
Fat53g
Tags:
VeggieFiber SmartLightning Prep
⚠️Allergens:
🥚Eggs🥛Milk🌱Soy🌾WheatSwaps and substitutions
For egg-free, use a plant-based mayo if the creamy spread is made with regular mayonnaise. For dairy-free or vegetarian-friendly swaps, choose a vegan pesto and skip the Parmesan, or use a dairy-free hard cheese alternative if you still want that salty finish.
What to serve with it
Serve with a crisp green salad, coleslaw, or tomato soup to round out the sandwiches. A sparkling lemonade or iced tea also works well with the zesty, savory flavors and makes the meal feel complete.
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