Portobello Sandwich

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!

Here’s a slam dunk for mushroom lovers, or anyone looking for a meaty vegetarian sandwich. Try this Portobello Sandwich! It’s modeled after a steak sandwich, but instead the filling is juicy roasted portobello mushrooms, seasoned with garlic, soy sauce and smoked paprika. Add to that crunchy pickles and onions, and the kicker: a horseradish sauce that smothers it all with a creamy, spicy tang. You’ll become a believer after your first bite!

What’s in this portobello sandwich?

You can build a portobello sandwich with many different flavor profiles. In fact, a Portobello Burger is a prime example of a classic spin on one. For this one, we took inspiration from a steak sandwich, infusing the roasted portobello mushrooms with smoky, savory spices and topping it off with a horseradish sauce. Here’s what you’ll need for this recipe:

• Portobello mushrooms
• Olive oil
• Soy sauce (or tamari)
• Garlic
• Smoked paprika, onion powder and salt
• Worcestershire sauce
• Artisan buns
• Baby arugula or greens, pickles, and white onion , for serving
• Horseradish sauce, for serving

How to make roasted portobello mushrooms

The filling for this sandwich is not a whole portobello mushroom like in a Portobello Burger, but sliced mushrooms. The advantages? The sandwich is much easier to eat than trying to pull bites off of a big juicy portobello. It also makes for a taller sandwich, which is more aesthetically pleasing and has more mushroom flavor. Here’s the basic idea around how to make roasted portobello mushrooms:

• Preheat the oven to 450 degrees Fahrenheit. Mushrooms roast best at very high heat.
• Slice the portobello caps into 1/4-inch thick slices and season. Add olive oil and spices. We’ve found the combination of soy sauce, Worcestershire, garlic and smoked paprika makes an intensely savory, meaty flavor.
• Roast for 15 minutes. That’s it! The mushrooms come out juicy and tender.

Don’t skip the sauce

This portobello sandwich highlights mushrooms, of course. But the other star who’s vying for attention? The horseradish sauce! This sauce is so full of creamy, savory flavor, it almost steals the show. Look for prepared horseradish in the condiments section of your local grocery, then you’ll need sour cream, mayo, Dijon mustard, vinegar, and chives. It’s simple and lasts for 2 weeks, and you can use it on just about anything: a fries dip, salads, and more.

Ways to serve this portobello sandwich

One thing to note about this portobello sandwich: because it’s based around mushrooms, it doesn’t have lots of protein. So when you serve this sandwich, make sure to serve with other proteins to make it into a complete meal. Here are some ideas:

• Beans like Classic Three Bean Salad or Easy White Bean Salad
• Lentils like Lentil Salad with Feta or French Lentil Salad
• Salads like Kale Caesar Salad, Simple Chickpea Salad or Simple Radish Salad

Let us know what you’re planning to serve with this recipe in the comments below! We hope you’ll love it as much as we do.

More portobello recipes

Long live the meaty, succulent portobello mushroom! We love making recipes with this unique ingredient. Here are a few more of our favorite portobello recipes for ideas to serve it:

• Make a spinach artichoke stuffing for Stuffed Portobello Mushrooms
• Bake up a Portobello Mushroom Pizza
• Fire up the grill for Grilled Portobello Mushrooms
• Make a tasty meaty Portobello Mushroom Burger
• Throw them in a skillet for Portobello Fajitas

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Stuffed Portobello Mushrooms

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Portobello Mushroom Pizza

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Grilled Portobello Mushrooms

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Portobello Mushroom Burger

This portobello sandwich recipe is…

Vegetarian. For vegan, plant-based and dairy-free, use a vegan sauce of your choosing. For gluten-free, use a gluten-free bun.

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Portobello Sandwich

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• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 sandwiches

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Description

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!

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Ingredients

• 6 medium (4 large) or 12 ounces portobello mushrooms
• ¼ cup olive oil
• 2 tablespoon soy sauce (or tamari)
• 2 garlic cloves, minced
• 2 teaspoons smoked paprika
• ½ teaspoon onion powder
• 1 teaspoon Worcestershire sauce
• ½ teaspoon kosher salt
• 4 artisan buns
• Baby arugula or greens, for serving
• Pickles, for serving
• Sliced white onion, for serving
• 1 recipe Horseradish Sauce, for serving

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Instructions

1. Preheat the oven to 450 degrees Fahrenheit.
2. Slice the mushrooms into 1/4” thick slices. Place them in a large bowl and mix with the olive oil, soy sauce, garlic, smoked paprika, onion powder, Worcestershire sauce, and kosher salt.
3. Line a sheet pan with parchment paper and place the mushrooms in a single layer on top. Place it in the oven and roast for 15 minutes.
4. Meanwhile, make the Horseradish Sauce. Toast the buns (if desired).
5. When ready to assemble, place baby arugula on the buns and place strips of mushrooms on top. Add white onion slices, pickles, and horseradish sauce, and top with the bun.

• Category: Main dish
• Method: Roasted
• Cuisine: Sandwich
• Diet: Vegetarian

Keywords: Portobello sandwich, portobello mushroom sandwich

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Cucumber Lemonade

This cucumber lemonade is zingy and refreshing: perfect for summer! This green veggie adds the cooling vibe of spa water.

Cucumber is great in salads and sauces…but an even better use for this green veggie, in our opinion? In drinks! Here’s one that’s absolutely perfect for summer: Cucumber Lemonade! The vegetable adds a cooling, vegetal finish to any drink that’s reminiscent of spa water. Combine that with the zing of the lemon, and it’s the ideal drink for sipping on the patio for a summer barbecue. It’s easy to make: here’s how it’s done!

Ingredients for cucumber lemonade

Cucumber lemonade is simple to whip up using a blender for bringing out the flavor of this green vegetable. Blend the cucumber with sugar, then mix it with lemon juice to form lemonade. You can use any type of cucumber you have: a standard cucumber or English cucumber. English cucumber is typically our preference for salads because of its thin skin and lack of seeds. But you can use a standard cucumber here if you peel and remove the seeds: so either works! You’ll need:

• Cucumber
• Lemons
• Sugar

How to make cucumber lemonade (basic steps)

Making homemade lemonade is easier than you think! the only time consuming part is juicing the lemons. Here are a few notes on the process, or jump to the recipe below for quantities:

• Juice the lemons. Using a press juicer is the quickest way to juice lemons: it gets out the most juice and saves your fingers from tiring out from squeezing. The next best choice? A handheld citrus juicer.
• Blend the cucumber, sugar and water. Give it a whiz in the blender.
• Strain it with a fine mesh strainer! This removes any sediment that might float on the top of the surface of the lemonade.
• Mix the pitcher. Mix the cucumber syrup with lemon juice and water in a pitcher. That’s it!

For the garnish

Serving this cucumber lemonade for a party or entertaining guests? It’s nice to add a few garnishes to the glass to make it look festive. Here’s what we like to do:

• Cucumber slices: Add a few cucumber slices to the glass or pitcher; you’ll need to buy an extra cucumber for this.
• Lemon wedges: Lemon wedges or wheels also look lovely in a glass or pitcher!
• Colored straws: It’s all about the presentation! We like adding these striped paper straws to glasses.

Variations on cucumber lemonade

Want to add a spin on this cucumber lemonade? Here are a few ways to step it up:

• Sparkling lemonade: Replace 4 cups cold water with soda water for a sparkling variation.
• Spiked lemonade: Spike it by the glass! Add ¼ cup vodka or 3 tablespoons gin to 1 cup cucumber lemonade.
• Arnold Palmer: Make a Cucumber Arnold Palmer by mixing 6 tablespoons lemonade with 1 cup iced tea.

More lemonade flavors? Try Ginger Lemonade, Mint Lemonade, Strawberry Lemonade, Raspberry Lemonade or Watermelon Lemonade.

More cucumber drinks

There are many of ways to add this green vegetable to drinks, from cocktails to water! Here are a few ideas you’ll love:

• Try quick and easy Cucumber Water
• Opt for Cucumber Juice or a Easy Cucumber Smoothie
• Try a Cucumber Margarita, Cucumber Martini, Cucumber Gimlet or Sparkling Cucumber Cocktail

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Cucumber Water

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Cucumber Juice

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Cucumber Margarita

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Cucumber Gimlet

This cucumber lemonade recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Cucumber Lemonade

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8 servings

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Description

This cucumber lemonade is zingy and refreshing: perfect for summer! This green veggie adds the cooling vibe of spa water.

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Ingredients

• 1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons, plus more for garnish)*
• 1 cup peeled and seeded cucumber (1 large cucumber, plus more for garnish)
• 1 cup granulated sugar (or coconut sugar)
• 6 cups water, divided
• Ice

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Instructions

1. Juice the lemons. Peel the cucumber and remove the seeds with a spoon (if using an English cucumber, you can skip this step).
2. Add the cucumber, sugar and 2 cups warm water to a blender and blend until smooth. Strain the liquid through fine mesh sieve into a pitcher, using a spatula to push the liquid through (discard the pulp; this takes a few minutes to complete).
3. To the pitcher with the cucumber mixture, add 4 cups cold water and the fresh squeezed lemon juice. Add a few handfuls ice and serve. If desired, garnish with extra cucumber slices and lemon wedges. 

• Category: Drink
• Method: No Cook
• Cuisine: Lemonade
• Diet: Vegan

Keywords: Cucumber lemonade

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Our Best Potato Salad

Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.

There are loads of ways to make a good potato salad: German or French, loaded with dill or tossed in a tangy vinaigrette. But the type that holds our hearts is the American classic: just like Grandma’s or the grocery store deli counter! Here’s our best potato salad made the American way: creamy, tangy and sweet, and loaded with crunchy onions and pickles. It’s that pale yellow color that betrays the combination of mustard and mayo, and is destined for stardom at your next cookout or picnic. Prepare yourself in advance for the question: Can you bring that potato salad again?

Ingredients for the best potato salad recipe

Here’s how to make potato salad: the American way! Gather up your bottles of mayo, mustard and pickle relish for this one. This retro-style festival of condiments really does make for the best pop of flavor. We’ve made some updates to the classic recipe, adding Greek yogurt to stand in for a little mayo and fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

• Yukon gold potatoes: the variety here is important! Also called gold potatoes, they have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!
• White wine vinegar
• Celery stalks
• Green onions
• Red onion
• Fresh dill
• Sweet pickle relish (or dill pickles)
• Mayonnaise
• Greek yogurt or sour cream
• Yellow mustard and Dijon mustard
• Celery seed

How to make potato salad

The trickiest part of how to make potato salad? Boiling the potatoes! There are several variations on the best way to do so. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

• Quarter the Yukon gold potatoes, then place in a pot of cold water. Leave the skins on: they’ll come off easily later.
• Boil the potatoes 8 to 15 minutes, until fork tender. Drain and rinse them under cold water.
• Pop off the skins with your fingers, then chop into smaller pieces. When they’re cool enough to touch, the skins come off easily after boiling. Another trick? Sprinkle them with vinegar and salt before mixing (read more below).
• Mix the potatoes with the sauce and vegetables. Chop the veggies, mix the sauce, and add it all together. Go to the recipe below for quantities.
• Chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. If possible, refrigerate it for 2 hours before serving.

Tips and ingredient notes

The basic method is simple, but it does take a bit of time to prepare this potato salad. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:

• Sprinkle the potatoes with vinegar and salt, and let stand for 5 minutes before dressing. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor before dressing them, which amplifies the flavor of the dish.
• Use sweet pickle relish for a classic flavor, or dill pickles for more savory notes. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
• Greek yogurt or sour cream pair perfectly with mayo. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
• Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.

Storage info

This recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:

• How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time.
• How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.
• How long does potato salad last at room temperature? Up to 2 hours. But try to minimize the time sitting at room temperature if possible.
• Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.

Potato salad variations

Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:

• French Potato Salad is sophisticated and flavor-packed, featuring a zingy vinaigrette, red potatoes, capers, and parsley
• Dill Potato Salad is classic and bursting with fresh herbs and flavored with olive oil and vinegar
• Vegan Potato Salad tastes like this potato salad recipe, but uses cashews to make a creamy sauce
• Creamy Red Potato Salad features red potatoes instead of Yukon golds

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French Potato Salad

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Dill Potato Salad

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Best Vegan Potato Salad

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Creamy Red Potato Salad

This best potato salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, go to Vegan Potato Salad.

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The Best Potato Salad

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8

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Description

Here’s how to make the best potato salad recipe! This American-style salad is creamy and classic: maybe even better than Grandma’s.

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Ingredients

• 3 pounds Yukon gold potatoes*
• 3 tablespoons white wine vinegar, divided
• 1 ¼ teaspoon kosher salt, divided
• 3 large celery stalks
• 5 green onions, thinly sliced (both white and green portions)
• ¼ cup red onion, minced
• 2 tablespoons chopped fresh dill
• ½ cup sweet pickle relish (or chopped dill pickles)
• ½ cup mayonnaise
• ½ cup Greek yogurt or sour cream
• 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
• 1 teaspoon celery seed

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Instructions

1. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 15 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
2. Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
3. In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.

• Category: Side dish
• Method: Boiled
• Cuisine: Salad
• Diet: Vegetarian

Keywords: Potato salad, potato salad recipe

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