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Grilled Portobello & Cheese Melts with Smoky Red Pepper Mayo

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 4 large Portobello Mushroom caps
  • Olive oil cooking spray
  • 4 slices Provolone cheese (I added this and used low-sodium)
  • Finely shredded Mozzarella cheese
  • 68 Tbsp. freshly grated Parmigiano-Regiano cheese (I increased this from 2 Tbsp.)
  • Smoky Red Pepper Mayo
  • 4 whole-grain Wheat Sandwich Thins (I used wheat instead of white as used in the recipe)
  • Smoky Red Pepper Mayo
  • 1/2 cup light Mayonnaise
  • 3 Tbsp. bottled roasted Red Peppers (I increased this from 2 Tbsp.)
  • 1 teaspoon freshly squeezed Lemon juice
  • 1/ tsp. smoked Paprika
  • 1 tsp. freshly minced Garlic (I increased this from 1/2 tsp.)


  1. Heat up the grill.
  2. Coat both sides of the mushroom caps with cooking spray.
  3. Place mushroom caps, ‘gill’ side down, on grill rack also coated with cooking spray.
  4. Grill for 7 minutes (not 5 as the recipe states) on this side and then turn the mushroom caps over.
  5. With the ‘gill’ side now facing up, place a slice of Provolone on top of each mushroom cap.
  6. Generously sprinkle the shredded Mozzarella cheese on top of the provolone cheese.
  7. Generously sprinkle the Parmigiano cheese on top of the Mozzarella cheese.
  8. Grill for 10 minutes (not 5 as the recipe states) or until cheese is golden and melted.

While the mushrooms are grilling, prepare the Smoky Red Pepper Mayo

  1. Combine all the ingredients in a deep bowl.
  2. With an immersion blender, thoroughly blend them all together.

Assembling the sandwiches

  1. Thoroughly and generously spread the Smoky Red Pepper Mayo on each inner side of the sandwich thins.
  2. Place the mushroom caps, cheese side up, on the bottom sandwich thin and then cover with the top sandwich thin.
  3. Serve with forks and sharp knives, because these are HUGE and can be fairly messy!

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