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Grilled Portobello and Goat Cheese Sandwich

Grilled Portobello and Goat Cheese Sandwich

Nutrition Facts
  • cal. (kcal) 342
Grilled Portobello and Goat Cheese Sandwich
  • Makes: 4 servings
  • Serving Size: 1 sandwich


  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 red bell pepper cut into 4 and seeded
  • 1 yellow bell pepper cut into 4 and seeded
  • 1 zucchini, sliced lengthwise
  • 4 portobello mushroom caps
  • 4 2 - ounces goat cheese
  • 2 tablespoons skim milk
  • 4 ounces Kaiser rolls, cut in half horizontally
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • salt
  • pepper
  • cooking spray


  1. Heat grill to medium-high, spray with cooking spray or line rack with foil.
  2. Combine the next seven ingredients (vinegar through portobellos) in a large bowl, season with salt and pepper to taste and toss with hands to coat vegetables evenly. Place vegetables on grill, reserving excess vinegar mixture. Flip zucchini after 3 minutes and cook for another minute. Remove to cool. Flip remaining vegetables after 5 minutes and drizzle with remaining marinade. Cook another 4 minutes or until tender. Remove from grill and cut peppers and zucchini into bite-sized pieces.
  3. Meanwhile, in a small bowl, combine goat cheese and milk and stir until cheese is thinned and smooth. Spread 1/4 of the goat cheese mixture on each of the rolls and then layer on one mushroom, the rest of the vegetables and 1/4 of the herbs.


  • Don't have exactly these vegetables in the fridge? No matter. This sandwich is great with the portobellos and virtually any other grill-friendly veggies you have on hand (try asparagus, green beans or corn).

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 342 cal., 8 g total fat