This pesto Portobello sandwich packs all the delicious flavors you love about Italian food in a filling and portable meal — with bread. Portobello mushroom caps are roasted until meaty and tender, then coated in a fresh basil-avocado pesto. Toast the bread, cover with the spicy red tomato sauce, add any additional fixings, and then dig in!

Pesto Portobello Sandwich With Spicy Sauce [Vegan]





  • 4 vine-ripe tomatoes
  • 2 Portobello mushroom caps
  • 2 garlic cloves
  • 1/2 lemon
  • 3 teaspoons sea salt, or to taste
  • 1 cup spinach
  • 1/2 avocado
  • 1 cup arugula
  • 1 tablespoon red pepper flakes
  • 5 basil leaves
  • 2 teaspoons garlic salt
  • 1/2 cup pine nuts


  1. Preheat the oven to 350°F.
  2. Wash and slice the vine-ripe tomatoes and place on a pan. Top with a drizzle of olive oil, dried basil, sea salt as desired, and pepper. Bake for 30 minutes. Place in a food processor and blend with additional olive oil for desired consistency and add red pepper to taste. Set aside.
  3. Wash and clean out Portobellos and top with olive oil, 1 teaspoon sea salt, pepper, and garlic salt and cook for 15-20 minutes, face-up.
  4. Place bread in the oven 18 minutes to toast the bread
  5. In a food processor blend first blend garlic and pine nuts, then spinach, and basil, then add the lemon juice, 1 teaspoon sea salt, and olive oil for desired consistency, set aside.
  6. Once the mushrooms are done, slice and create layers with the pesto and top with arugula. Serve with spicy red sauce

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