Grilled Portobello And Roasted Red Pepper Sandwiches Recipe From Best Of Bridge Weekday Suppers

by Valerie Gray, From Val's Kitchen

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Grilled Portobello And Roasted Red Pepper Sandwiches Recipe From Best Of Bridge Weekday Suppers

Grilled Portobello And Roasted Red Pepper Sandwiches Recipe From Best Of Bridge Weekday Suppers

Grilled Portobello and Roasted Red Pepper Sandwiches

Courtesy of Best of Bridge Weekday Suppers by Sylvia Kong & Emily Richards © 2018 Reprinted with permission. Available where books are sold.
Image credit: Matt Johnannsson, Reflector Inc.

The product(s) featured in this post was provided free of cost to me. Please note that, as always, any personal opinions reflected in this post are my own and have not been influenced by the sponsor in any way. Some of the posts on this site, such as this one, contain an affiliate link. This means I MAY get paid a VERY SMALL commission if you purchase the product or service.

Emily enjoys grilling up portobellos outside in the summer, but they are just as easy to cook on a grill pan at other times of the year.

Serves 4



  • 1 garlic clove, minced
  • 1 tsp chopped fresh thyme (or 5 mL 1⁄2 tsp/2 mL dried)
  • 1⁄2 tsp salt 2 mL
  • 1⁄2 tsp black pepper 2 mL
  • 2 tbsp extra virgin olive oil 30 mL
  • 4 portobello mushrooms, stems and gills removed
  • 1⁄2 cup hummus 125 mL
  • 4 soft Kaiser buns, split and lightly toasted Balsamic glaze (optional)
  • 1⁄2 cup thinly sliced roasted red bell peppers 125 mL
  • 8 large fresh basil leaves


Preheat barbecue grill to medium-high. In a small bowl, stir together garlic, thyme, salt, pepper and oil. Rub mixture all over mushrooms. Grill mushrooms, turning occasionally, for about 10 minutes or until tender and golden. Spread hummus over bottom halves of buns. Top each with a mushroom and drizzle with balsamic glaze, if using. Top with roasted red peppers and basil leaves. Cover with top halves of buns.


Use your favorite hummus flavor if plain is too boring for you.

If you enjoyed this recipe, be sure to check out my Best Of Bridge Weekday Suppers cookbook review which contains a Coconut Fish With Mango Salsa recipe, as well as a Vietnamese Beef Noodle Soup recipe, both of which I have shared with permission of the publisher.

Best Of Bridge Weekday Suppers

Best Of Bridge Weekday Suppers

  • Series: Best of Bridge
  • Spiral-bound: 288 pages
  • Publisher: Robert Rose (October 4, 2018)
  • Language: English
  • ISBN-10: 0778806103
  • ISBN-13: 978-0778806103
  • Purchase on Amazon

The Best of Bridge ladies are back with another bestseller and 175 simple recipes with gourmet results for every night of the week.

Following the success of Sunday Suppers, the Bridge family continues to grow, with two new contributors joining the team to bring us innovative recipes developed in classic Bridge fashion and delivered with signature Bridge humor and wit. Best of Bridge Weekday Suppers serves up 175 recipes that are easy enough for our busy modern lives, are delicious and nourishing as always, and are perfect for sharing with family and friends.

The delectable weekday recipes include Smoky Tomato Chickpea Soup with Grilled Cheese Croutons, Shrimp and Bacon Spinach Salad, Pineapple Pulled Pork Buns, Stovetop Gnocchi and Beef Stew, Rosemary Lamb and Feta Meatballs on Lemon Garlic Potatoes, Curried Turkey Pot Pie, Thai Shrimp Cakes and Baked Mushroom and Herb Risotto. With over 4 million Best of Bridge books sold, the ladies have truly become an integral part of dinnertime for families all across North America.

You can learn more about this cookbook and many others on the Robert Rose, Inc. website. You can also keep up with Robert Rose Books on Facebook, Twitter, and Pinterest.

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