Restaurant Recipes

Meridian Cafe Portobello Mushroom Sandwich

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Yield: 6 servings



  • 1/4 cup vegetable oil
  • 4 large portobello mushrooms (about 1 1/4 pounds)
  • 1 large onion, thinly sliced
  • 2 teaspoons Cajun seasoning
  • 2 teaspoons lemon pepper seasoning
  • 12 slices crusty whole wheat bread


  • 2/3 cup Ranch dressing
  • 1/4 cup tahini
  • 1/4 cup milk


  • 12 thin tomato slices
  • 6 thin slices Swiss cheese
  • Red leaf lettuce, as desired


  1. Heat oil in a heavy, large skillet over medium-high heat. Add mushrooms, onions and Cajun and lemon pepper seasonings. Cook until tender, about 10 minutes. (The mushrooms will look wet.)
  2. Toast bread and top 6 slices with a few tablespoons of the mushroom mixture.
  3. Stir Ranch dressing, tahini and milk together in a small bowl until well blended to make a sauce.
  4. Pile each mushroom-covered slice with about 1 tablespoon of the sauce, two tomato slices, a piece of Swiss cheese and red leaf lettuce. Top each pile with another slice of toast.


Preparing ahead: You may sauté the mushrooms and mix the sauce ahead, then keep both in the refrigerator to make sandwiches as needed.


Meridian Cafe, Louisville, Kentucky

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