Lunch · 20 min · italian

Portobello & Pesto Sandwich

Italian flavors, weeknight effort. Portobello caps meets pesto in a 20-minute lunch worth keeping in rotation. At 690 calories and 39g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 Portobello caps
• 2 tbsp Pesto
• 1 Ciabatta roll
• 3 oz Mozzarella
• 1 cup Arugula
• 1 tsp Balsamic vinegar

Steps

1. Heat the oven to 425°F or a grill to medium-high.
2. Brush the portobello caps with oil and season with salt and pepper.
3. Grill or roast gill-side up 6–8 minutes until they release their juices and turn tender.
4. Split the ciabatta and toast the cut sides in the same pan until golden.
5. Spread pesto on both halves.
6. Layer the mushrooms, mozzarella, and arugula.
7. Drizzle with balsamic, close, and press gently before serving.

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