---
title: Roasted Portobello Sandwiches
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/roasted-portobello-sandwiches-60a51a55df6b67445c0956e1
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens: [Milk, Wheat, Soy, Eggs]
tags: [Lightning Prep, Veggie, Easy Prep, Sandwich, Mushroom]
rating: 4.0
rating_count: 1700
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the pesto mayo, calling it delicious and awesome.
  - theme: Ease of prep
    text: Several noted it took longer than expected with multiple pans to juggle.
image: "https://images.recipes.furrysalamander.com/roasted-portobello-sandwiches.avif"
---
@potatoes{2%unit}
@parmesan cheese{¼%cup}
@ciabatta{2%unit}
@lemon{1%unit}
@italian seasoning{2%tsp}
@pesto{2%tbsp}
@mayonnaise{2%tbsp}
@tomato{1%unit}
@portobello mushrooms{4%unit}
@cooking oil{3%tbsp}
@salt{1%tsp}
@black pepper{½%tsp}

-- Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. --
Cut potatoes into wedges. Toss on a #baking sheet{} with a large drizzle of cooking oil, half the italian seasoning, a pinch of salt, and black pepper. Roast on the top rack until browned and crispy ~{20%minutes}.

While potatoes roast, lightly oil a second #baking sheet{}. Sprinkle parmesan cheese into two 3-inch-wide circles on the prepared sheet. Bake on the middle rack until cheese is golden brown and crisp ~{6%minutes}. Check often to prevent burning. Let frico cool on sheet until hardened, then carefully transfer to a paper towel-lined plate.

Meanwhile, using the tip of a spoon, remove and discard black gills from undersides of portobello mushrooms. Slice tomato into ½-inch-thick rounds. Zest and quarter lemon. In a #small bowl{}, combine mayonnaise, pesto, and a squeeze of lemon juice. Season with salt and pepper to taste.

Drizzle both sides of each mushroom with remaining oil; rub to evenly coat. Season all over with remaining italian seasoning, salt, and pepper. Arrange gill sides down on the sheet used for frico. Roast on the middle rack until slightly tender ~{14%minutes}.

Season tomato all over with salt and pepper. Heat a drizzle of oil in a #large pan{} over medium-high heat. Add tomato and cook until lightly browned and slightly softened ~{1%minutes} per side. Turn off heat; transfer to a plate.

Halve and toast ciabatta; spread cut sides with half the pesto mayo. Fill ciabattas with mushrooms, tomato, and frico. Divide sandwiches between plates along with potato wedges; sprinkle potatoes with lemon zest to taste. Serve with remaining pesto mayo and lemon wedges on the side.