Portobello Sammy

Portobello Sammy

Recipe: Portobello Sammy

Author: Maura Rooney, Hamama Marketing Coordinator

Prep Time: 10 Minutes

Cook Time: 30 Minutes

Makes: 2 Servings

If you are looking for a hearty, vegetarian alternative to a meat sandwich, portobello is the way to go! Served with crispy parmesan, pesto, tomato, your favorite Hamama Microgreens and a little Hamama Extra Virgin Olive Oil and Barrel Aged Balsamic Vinegar, these will be a treat for everyone. They are just as meaty as a burger and soak in tons of delicious flavor! 


  • 2 portobello mushrooms
  • 4 Tbsp pesto
  • 1 roma tomato (sliced)
  • 2 rolls
  • ¼ cup Parmesan Cheese
  • 1 Tbsp Italian Seasoning
  • Hamama Extra Virgin Olive Oil 
  • Salt 
  • Pepper
  • Hamama Microgreens

Drizzle of Hamama Extra Virgin Olive Oil and Barrel Aged Balsamic Vinegar


  1. Preheat the oven to 425 F.
  2. Make parmesan frico (Parmesan cheese crisps) by creating circles of parmesan on a baking sheet that has been lightly oiled. These should be about the width of your bread/buns. Bake until golden and crispy, about 8 minutes.
  3. Remove gills from the portobello mushrooms. Coat both sides with olive oil, Italian seasoning, salt, and pepper. Bake in the oven until slightly tender, about 15 minutes at 425 F.
  4. Slice a roma tomato, sprinkle it with salt and pepper. Add olive oil to a nonstick skillet and cook until slightly soft. Remove from heat.
  5. Toast your bread.
  6. Assemble. Spread pesto on your bun, add mushroom, cheese frico, tomatoes, and a bunch of your favorite microgreens! Enjoy!

*TIP - Want a little kick? Use Hamama Radish microgreens.

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