---
title: Roasted Portobello Sandwiches
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-portobello-sandwiches-60a51a55df6b67445c0956e1
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: easy
allergens:
  - Wheat
  - Soy
  - Milk
  - Eggs
tags:
  - Lightning Prep
  - Veggie
  - Easy Prep
rating: 4.0
rating_count: 1700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: "Many loved the pesto mayo, calling it 'delicious' and 'awesome'; some found it overpowering or salty."
  - theme: Texture
    text: "Some found the mushrooms chewy or rubbery; cooking time and method affected tenderness."
nutrition:
  calories: 730
  protein: 11
  fat: 49
  saturated fat: 8
  carbohydrates: 55
  sugar: 6
  fiber: 4
  cholesterol: 30
  sodium: 960
  potassium: 630
  calcium: 70
  iron: 1.9
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Portobello%20Mushrooms/roasted-portobello-sandwiches.avif"
---
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut @potatoes{12%oz} into ½-inch-thick wedges. Toss on a #baking sheet{} with a large drizzle of @cooking oil{16%tsp}, half the @Italian seasoning{2%tbsp} (you'll use the rest later), @salt{1%tsp}, and @black pepper{1%tsp}. Roast on top rack until browned and crispy, ~{20-25%minutes}.

While potatoes roast, lightly oil a second #baking sheet{}. Sprinkle @Parmesan cheese{½%cup} into two 3-inch-wide circles (four circles for 4 servings) on prepared sheet. Bake on middle rack until cheese is golden brown and crisp, ~{6-10%minutes}. TIP: Check the cheese often to make sure it doesn't burn. Let frico cool on sheet until hardened, then carefully transfer to a #paper towel{}-lined plate.

Meanwhile, using the tip of a spoon, remove and discard black gills from undersides of @portobello mushrooms{2%unit}; trim any large stems if necessary. Slice @tomato{1%unit} into ½-inch-thick rounds. Zest and quarter @lemon{1%unit} using a #zester{}. In a #small bowl{}, combine @mayonnaise{2%tbsp}, @pesto{2%tbsp}, and a squeeze of lemon juice to taste. Season with salt and pepper to taste.

Drizzle both sides of each mushroom with oil; rub to evenly coat. Season all over with remaining Italian Seasoning, salt, and pepper. Arrange gill sides down on sheet used for frico. Roast on middle rack until slightly tender, ~{14-16%minutes}.

Season tomato all over with salt and pepper. Heat a drizzle of oil in a #large pan{} over medium-high heat. Add tomato and cook until lightly browned and slightly softened, ~{1-2%minutes} per side. Turn off heat; transfer to a plate.

Halve and toast @ciabatta{2%unit}; spread cut sides with half the pesto mayo. Fill ciabattas with mushrooms, tomato, and frico. Divide sandwiches between plates along with potato wedges; sprinkle potatoes with lemon zest to taste. Serve with remaining pesto mayo and any remaining lemon wedges on the side.