Grilled Portobello "Steak" Sandwiches with Blue Cheese Sauce

Grilled Portobello "Steak" Sandwiches with Blue Cheese Sauce

5 Reviews
From: EatingWell Magazine, May/June 1997

Blue cheese sauce gives these gutsy grilled mushroom sandwiches a classic steakhouse flavor.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Blue Cheese Sauce, (recipe follows)
  • 3 teaspoons walnut oil, or extra-virgin olive oil, divided
  • 4 slices whole-wheat country bread
  • 2 vine-ripened tomatoes, cut into ½-inch-thick slices
  • 4 portobello mushroom caps, 3-4 inches in diameter
  • 1 sweet onion, such as Vidalia, cut into ½-inch-thick slices
  • Salt & freshly ground pepper, to taste
  • 2 cups trimmed arugula, or watercress
  • 2 tablespoons chopped walnuts


  • Active

  • Ready In

  1. Preheat a grill to medium-high.
  2. Prepare Blue Cheese Sauce. Set aside.
  3. Dip a pastry brush in water, then lightly brush 1 teaspoon oil over both sides of bread. Grill (or toast) the bread, about 1 minute per side. Set aside.
  4. Lightly brush tomatoes, mushrooms and onion slices with remaining 2 teaspoons oil. Season with salt and pepper. Oil the grill rack (see Tip). Grill the vegetables (or pan-sear in batches) until browned on both sides: about 1 minute per side for tomatoes, 3 to 5 minutes per side for mushrooms and onion. Cut mushrooms into ½-inch-thick slices and separate onion slices into rings.
  5. To assemble, spread the reserved cheese sauce over the grilled bread. Divide arugula (or watercress) among the bread slices and arrange the grilled vegetables on top. Sprinkle with walnuts. Serve immediately.
  • To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.
  • DIY grill basket: It's best to use a grill basket when grilling small ingredients so they don't fall into the fire. If you don't have one, fold a 24-inch-long piece of heavy-duty foil in half and crimp up the edges to create a lip; this “basket” will prevent the food from sliding off the grates.

Nutrition information

  • Per serving: 238 calories; 6 g fat(1 g sat); 5 g fiber; 33 g carbohydrates; 9 g protein; 65 mcg folate; 1 mg cholesterol; 6 g sugars; 330 IU vitamin A; 9 mg vitamin C; 52 mg calcium; 2 mg iron; 265 mg sodium; 1,088 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 3 vegetable, 1 fat

Reviews 5

September 07, 2015
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By: EatingWell User
Loved by All! This is a great vegetarian dinner that everyone will enjoy. The walnut oil is essential, as is the rustic bread. If you don't care for blue cheese, I found goat cheese is just as good. Please try this - you won't be sorry.
May 27, 2011
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By: chelseawelsea
Pretty good I did not enjoy the blue cheese too much. (this was the first time I ever had it). It does taste a bit like cream cheese, which is cheaper. So next time I make this sandwich I will save a few bucks and use cream cheese with a bit of lemon. Otherwise, the sandwich was pretty good! If you like blue cheese, this will be a great sandwich to try! Pros: Very quick and easy
October 03, 2010
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By: mycathatesme
Mmm mmm mmmm!!!! I love this recipe. There are a few changes I made to it that I think really kicks it up a notch. I put the onions (which I slice very thin) in a bowl and drizzle olive oil and balsamic vinegar over them and toss them. Once I put them in the skillet I add about 1/4 tsp of sugar which helps them caramelize and brings out their sweetness. I grill them until the are very brown and starting to burn a little on the tips. I toss the mushrooms with olive oil and balsamic as well and grill until brown and tender. These are awesome on a sub roll and much easier to eat!
September 14, 2010
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By: EatingWell User
This sandwich is AWESOME! I'm not even a big mushroom lover and I despise blue cheese! I made mine with Greek yogurt and Feta cheese and we seasoned the mushrooms with onion powder, garlic powder, Italian seasoning & black pepper before grilling. This is absolutely a keeper. Going to serve this to guests- it's that good. :)
April 04, 2010
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By: EatingWell User
Ohhhhh this is SO delicious! My husband grilled everything outside...we used a really hearty Italian bread and drizzled everything with tons of the bleu cheese sauce. nom nom nom nom nom! There won't be a drop left on your plate!
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