Roasted Portobello + Peach Sammies

It’s peach season and I am COMMITTED to eating as many peach meals as I can. Salads, desserts, and any other creative way I can get them on the at home menu. These Roasted Portobello + Peach Sammies were the creative, light, & surprisingly delicious dinner I was looking for. Found the inspo online and honestly - I thought it sounded wild. Portobellos + peaches just stood out as out of the box. But holy crap - such a good vegetarian sandwich. Sounds crazy but it’s so good. Kind of an interesting and exciting combo, and the fun is in the wild pairing. The other accessories are so simple - smashed avocado, fresh arugula, and a soft ciabatta role. Really light, very Summer-y, and perfect for an al fresco dinner.

 
 

Peach + portobello. Who knew!

I’m sticking with my story - fresh peaches and portobellos are one of those weird but good pairings. I guess it makes sense. Something really sweet (peaches) and something savory (mushroom). What else is so good? Maple balsamic. I make maple balsamic dressings on the reg, so I snuck in these 2 flavors to kind of further tie things together. I roast the portobellos with a bit of balsamic, and saute the peaches with a touch of maple, adding this sweet-acidic layer of flavor.

Peach season

Maple roasted peaches. All I can say is that it’s like this warm peach jam that ends up on the sandwich. They get tender + soft, and delightfully sweet with this maple sear that develops. They caramelize, and get juicy + sweet, and surprisingly enough are the perfect pairing for the mushroom.

So fun & such a fun backyard meal. And for us, a new twist on the veggie sandwich! Proof that trying something new + seemingly strange can be quite tasty.

 
 

For the sandwich

  • 2 portobello mushrooms, cleaned + stems removed

  • 2 tbsp EVOO

  • 2 tbsp balsamic

  • 2 yellow peaches, sliced into circles

  • 1 tbsp butter

  • 1 tbsp maple syrup

  • Salt + pepper

  • 1 avocado

  • 1 tbsp chopped sundried tomatoes

  • 2 ciabatta rolls

Preheat the oven to 400 degrees and line a baking tray with foil. Gently cut a shallow “x” into the top of the portobello. It should not cut through the mushroom cap. Toss the mushrooms with the olive oil, and place the mushrom cap with the gills facing up. Finish by drizzling the balsamic over the top with a sprinkle of salt + pepper. Roast the peppers for 10 minutes, flip, an then roast another 10 minutes.

As the mushrooms cook, add the butter to a saute pan over medium heat. Add the peaches, and cook for 4-5 minutes. Add in the maple syrup, stir, and continue to cook for another 4-5 minutes, stirring occasionally. Reduce the heat to low, and continue to cook for another 8-10 minutes.

Toast the ciabattas. As the bread, add the avocado, sundried tomatoes, and a pinch of salt + pepper to a bowl. Smash it all together to make a simple guac.

When it’s time to assemble, top all cut sides of the bread with a smear of the smashed avocado. Top the bottom piece with a handful of arugula, a few pieces of the cooked peaches, and a portobello cap. Smash together, cut in half, and dig in! It’s juicy, a little messy, and so dang good!

Lesley ZehnerComment