Mushroom Sandwich With Broccolini & Butternut Squash

This mushroom sandwich with broccolini and butternut squash is a flavour-packed, veggie-loaded dream. It’s vegan-friendly, bursting with umami from the miso aioli, and so satisfying you’ll forget it’s meatless! Feel free to use gluten-free or low-carb bread with this.

mushroom broccolini sandwich halved and closed up
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In This Post: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make |👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Tasty Sandwiches To Try

This delicious mushroom sandwich recipe is inspired by one of my favourite cafe sandwiches from Sample in Sydney. I’ve had it numerous times but it’s a seasonal menu item so when it was no longer available, I decided to make it at home.

It’s hard to name one thing that makes this sandwich so special but I’d smoky, savoury mushrooms might be the stars. These are flattened and pan-fried until well-browned and almost meaty in texture. Paired with slightly crunchy cooked broccolini and tender sweet butternut squash for contrast, this sambo is packed with nutritious veggies. The miso aioli ties everything together and gives it a garlicky, umami finish.

If you want a vegetarian sandwich that’s even better than a meat one, try this one! It’s awesome and is worth the little effort it takes to prepare the fillings.

👩‍🍳 You might also like my vegetarian lemongrass eggplant Banh Mi sandwich or my high-protein veggie wrap.

healthy mushroom broccolini sandwich
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What You’ll Need To Make This Awesome Mushroom Sandwich

Here is what you’ll need for this mushroom broccolini sandwich recipe. Find the full measurements in the recipe card below.

  • Mushrooms: Portobellos or any large button mushrooms are best as they will shrink when cooked and you want a few nice chunky pieces in the sandwich. King oyster mushroom would be pretty fun here as well.
  • Butternut squash: You will need about 1/4 of a whole squash or 1/2 of a halved one. Any other winter squash will work and sweet potato is another good alternative. Use leftover squash to make this butternut squash and pomegranate salad.
  • Broccolini: Whole stalks are used, which are cooked briefly; substitute with broccoli rabe or even regular broccoli (you will need to cut it into thin slices or dice it so it fits nicely in a sandwich).
  • Miso Aioli: Mayonnaise (plant-based or regular), light miso paste, and fresh garlic.
  • Bread: Panini, sourdough, or your favourite sandwich bread

How To Make Mushroom Sandwich (With Pics)

Find the full recipe and nutritional information below. Here are some handy step-by-step photos.

  • Roast Butternut Squash: Peel, slice, season, and roast for 20 minutes at 200°C (400°F). You want those slices slightly caramelised and golden brown, beautifully sweet and tender.
  • Par-cook Broccolini: Boil briefly, strain, and cool. You want it easy to bite through without being overcooked or raw. Perfectly cooked broccoli is an art, my friends!
roast the butternut squash and pre-cook broccolini
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  • Pan-fry Mushrooms: Finally, that empty jam jar will come in handy! Remove the little stalks if you want to but I flattened the mushroom with the stalks inside. Pan-fry in olive oil until browned on each side. All the spices and mushroom juices cook together and caramelize, giving those ‘shroomies a lovely, almost smoky glaze.
pan-fry mushrooms
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  • Prepare Miso Aioli: Mix mayo, miso paste, and garlic. This is the AWESOME sauce!
make aioli
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  • Assemble Sandwiches: The hard work is done! Now the fun begins. Let’s assemble the sandwiches. Toast the bread (if you like), spread aioli, and layer with squash, mushrooms, and broccolini. Slice in halves if you like. Done!
assemble the sandwich
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A Few Recipe Tips

  • Variations: Add some caramelised onions for extra sweetness or avocado slices for creaminess.
  • Mushroom Substitute: Use shiitake or even oyster mushrooms for a different texture. King oyster would give you similar meaty texture.
  • Storage tips: Store leftover ingredients separately in airtight containers in the fridge for up to 3 days. Assemble the sandwich fresh for the best texture.
  • Feel free to use gluten-free bread or low-carb bread if you have dietary needs.

How To Serve It

This sandwich pairs wonderfully with a side of sweet potato fries or a crisp green salad, however, it’s pretty satiating and perfect on its own. I like to slice it in halves but this will depend on the bread you use. Enjoy!

mushroom sandwich with broccolini and butternut squash halved
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vegetarian mushroom broccolini sandwich halved and closed up
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Mushroom Sandwich With Broccolini & Butternut Squash

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Author: Irena Macri
Servings: 3
Course: Breakfast/Brunch, Lunch
Cuisine: Australian, CuisineHealthy, CuisineVegan
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No ratings yet
Calories: 505kcal
Meet your new favourite vegetarian bite: the mushroom sandwich with broccoli and butternut squash. It's hearty, healthy, and slathered with an irresistible miso aioli.


For Butternut Squash

  • 1/4 whole butternut squash sliced 0.5 cm thick, about 8 slices
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp olive oil

For Broccoli

  • 10 broccolini stalks broccoli rabe
  • salt

For Mushrooms

  • 10 medium portobello mushrooms flat mushrooms
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp smoked paprika
  • 1.5 tbsp olive oil for cooking

For Miso Aioli

  • 1/2 cup mayonnaise plant-based or regular
  • 1 tsp light miso paste
  • 1 garlic clove minced or grated

For bread

  • 6 slices bread panini, sourdough, or other bread


  • Roast the butternut squash: Preheat the oven to 200°C (400°F). Peel and cut the butternut squash into 0.5 cm thick pieces. Drizzle or spray with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes. Remove and set aside to cool.
  • Pre-cook broccolini: Boil the broccolini in slightly salted water briefly, for about 1.5-2 minutes, until just tender to the bite. Strain and rinse under cold water, then drain and set aside.
  • Pan-fry mushrooms: Clean the mushrooms with kitchen paper. Remove the stalks and place each cap on a cutting board. Use a jar to flatten them. Season each side with garlic powder, salt, pepper, and smoked paprika.
  • Preheat a large frying pan with olive oil over medium heat. Add the mushrooms and cook for 5-6 minutes on each side, until browned.
  • Make aioli: Combine all aioli ingredients and whisk until smooth.
  • Assemble the sandwiches: Toast the panini slices or any other bread you are using. Spread a teaspoon or two of aioli on each side, then layer with a few slices of squash, mushrooms, and broccolini stalks. Close the sandwich and cut it in halves, if desired.


  • Storage tips: Store leftover ingredients separately in airtight containers in the fridge for up to 3 days. Assemble the sandwich fresh for the best texture.
  • Variations: Add some caramelised onions for extra sweetness or avocado slices for creaminess.
  • Mushroom Substitute: Use shiitake or even oyster mushrooms for a different texture. King oyster mushroom is great and meaty.


Serving: 1sandwich | Calories: 505kcal | Carbohydrates: 49g | Protein: 14g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 1296mg | Potassium: 1359mg | Fiber: 8g | Sugar: 13g | Vitamin A: 7581IU | Vitamin C: 44mg | Calcium: 141mg | Iron: 4mg
Keywords: broccolini sandwich, Miso aioli, mushroom sandwich, vegan sandwich, vegetarian sandwich
Tried this recipe?Mention @cookedandloved or tag #cookedandloved
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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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