• Recipes
  • Contact
  • Work with Us
  • Privacy

Chattavore

What I ate, plate by plate.

  • Start Here!
    • Contact
  • Easy Recipes
    • Air Fryer
    • Drinks
    • Easy Baking
    • For the Grill
    • Freezer Friendly
    • Instant Pot
    • No-Bake Desserts
    • One-Pot Recipes
    • Salads and Cold Dishes
    • Sheet Pan Recipes
    • Slow Cooker Recipes
  • Videos
    • From Scratch
    • Recipe Videos
    • Techniques
    • Tools
  • How-To
    • How to Cook From Scratch
    • How to Get Organized
    • How to Make Ahead and Meal Prep
    • How to Use Tools and Techniques

Portobello and Mozzerella Sandwiches with Proscuitto

February 23, 2012

Since last October, Philip and I have made a conscious effort to eat less meat.  It’s partially for health benefits and partially to save money-and we save, on average, about $30 a week on groceries as compared to our days of almost daily meat consumption.  We’re by no means militant about it, though.  Portobello and mozzarella sandwiches were on the menu, and I had half of a package of proscuitto left in my fridge….so I pulled out the stops on this one.

Ingredients (for 2 servings)

3 portobello mushroom caps                                                1/2 medium onion

1 tablespoon olive oil                                                              2-3 ounces fresh mozzarella

2 ounces proscuitto                                                                 baby spinach

salt & pepper                                                                            2 hamburger buns

mayonnaise (optional)

Preheat the olive oil in a 12-inch skillet over medium heat.  Thinly slice the onion half and saute until the onion slices begin to soften.  While the onions cook, slice the mushrooms thinly, then add them to the skillet as well.  Saute until the the onions and mushrooms are thoroughly cooked.  Slice the proscuitto crosswise into ribbons and add to the skillet; saute until browned.  Salt and pepper to taste.

_DSC0118

_DSC0119

_DSC0125

_DSC0126

_DSC0127

While the mushroom, onion, and prosciutto mixture is cooking, slice the mozzarella into thin slices.  Slice the hamburger buns (I used my white-whole wheat brioche buns) in half and spread with mayo.  Lay the cheese across the buns (I like to do this so that the heat from the mushrooms will melt the cheese).  Divide the mushroom mixture between the two buns, then top with some spinach leaves, and, finally, the bun top.

_DSC0129

_DSC0132

_DSC0133

_DSC0137

_DSC0138

While some people like to use a whole mushroom cap and cook it like a hamburger patty, I like to slice the mushrooms because I feel like it makes the sandwiches easier to top and eat.  This sandwich would have been great “meatless”, but the proscuitto really sends it over the edge!

Print This Recipe

Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.

Filed Under: By Course, By Main Ingredients, Grains and Breads, Main Dishes, Pork, Recipes, Vegetables or Vegetarian Tagged With: cheese, sandwiches By Mary // Chattavore Leave a Comment

My Favorite Sandwich Bread-Photography Redux!

Tremont Tavern-February 25, 2012

Thanks for your comments, but remember that Chattavore is a positive site. I reserve the right to delete any comments that contain unnecessary negativity!Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

Follow Chattavore!

  • Twitter
  • Pinterest
  • Facebook
  • Bloglovin
  • Instagram
  • Email
  • RSS

Categories


Copyright © 2025 | All content property of Chattavore and may not be reproduced without permission | Cha Creative Clique

Want recipes from scratch & restaurant reviews in your inbox weekly?
Subscribe below to get Chattavore's weekly newletter AND a free set of recipe cards to help you learn to cook from scratch!
Your information will *never* be shared or sold to a 3rd party.
 

Loading Comments...