Home - Recipes - Open-Face Grilled Portabella Mushroom Sandwiches
Dip and spread

Open-Face Grilled Portabella Mushroom Sandwiches

Sweet potato harissa dip adds a little spice and sweetness to these fabulous vegetarian sandwiches.

Serves 4
Ready in 20 mins
Prep time 10 mins
Cooking time 10 mins
292 calories per serving


> 2 cloves garlic, finely minced
> 3 tbsp Nature's Promise extra virgin olive oil
> 1 tbsp Nature's Promise balsamic vinegar
> 4 large portabella mushrooms
> 1 large red onion
> 4 3/4 inch slices country bread
> 1 cup baby arugula
> 1/2 cup Simply Enjoy sweet potato and harissa dip, plus more to serve
> 1/2 cup crumbled feta cheese


Whisk together garlic, oil, vinegar, salt (in moderation) and ground pepper. Remove the stems from the mushrooms and discard. Slice the onion into 4 ¼-inch slices. Generously brush mixture over both sides of mushrooms and onions. Reserve any remaining mixture.
Heat grill to medium hot. Grill 8-10 min., flipping once, or until softened and cooked through. While vegetables grill, brush bread slices on both sides with remaining garlic, oil and vinegar mixture and grill, turning once, 2-3 min., or until toasted.
Slice mushrooms. Top each toasted bread slice with ¼ of the arugula, mushroom slices, grilled onions, dip and crumbled cheese. Serve immediately, passing extra sweet potato dip, if desired.


Use a hearty country loaf, such as a bâtard from the bakery. Cut slices from the middle of the bread, so you get the largest possible pieces.

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