Name: Jerk Portabella Mushroom Sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 4 extra-large portabella mushroom caps, cleaned; 3 tbsp jerk marinade; 4 sandwich buns; ¾ cup mayonnaise, divided; 2 tbsp apple cider vinegar; 1 tbsp sugar; ½ tsp celery seed; Sea salt and freshly ground black pepper; ½ head red cabbage, finely shredded; 1 large carrot, grated; 3 green onions, thinly sliced; 1 cup plantain chips (optional, for garnish)

Jerk Portabella Mushroom Sandwich

Author: Chef Sous Chef
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 1x

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Description

A bold, satisfying sandwich that brings island flavour to the grill. Smoky jerk-marinated portabella mushrooms take centre stage, layered with a crunchy, tangy slaw and served on toasted buns with a swipe of creamy mayo. It’s a quick, vibrant vegetarian main that hits all the right notes—spicy, cool, crisp, and rich—with optional plantain chips for extra crunch. Perfect for summer nights or anytime you’re craving a meatless meal with serious flavour.

Instructions

Brush the cleaned mushroom caps generously with jerk marinade. Set aside to marinate while you prepare the slaw.
In a large bowl, whisk together ½ cup mayonnaise, cider vinegar, sugar, celery seed, salt, and pepper.
Add shredded cabbage, carrot, and green onions. Toss well to coat, then refrigerate until ready to serve.
Preheat the BBQ or grill to medium-high heat.
Place mushrooms directly on the grates, gill-side up. Grill for 2–3 minutes, then rotate 90 degrees and grill 2–3 minutes more. Flip mushrooms and grill for another 1–2 minutes, or until tender and lightly charred. Add the buns to the grill for the final minute to toast.
Spread the remaining ¼ cup of mayonnaise on the toasted buns. Top each with a grilled mushroom cap and a handful of slaw. Garnish with plantain chips, if using, and serve immediately.