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.
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 favorite 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, savory 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 Banh Mi or my high-protein veggie wrap.
What You’ll Need
Here is what you’ll need for this mushroom 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 ¼ of a whole squash or ½ 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, try this vegan mayonnaise recipe if you like), light miso paste, and fresh garlic.
- Bread: Panini, sourdough, or your favorite 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 caramelized 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!
- 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.
- Prepare Miso Aioli: Mix mayo, miso paste, and garlic. This is the AWESOME sauce!
- 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!
A Few Recipe Tips
- Variations: Add some caramelized 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.
Serving Suggestions
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!
More Tasty Sandwiches
Want to Save This Recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Cooked & Loved
Ingredients
For Butternut Squash
- ¼ whole butternut squash sliced 0.5 cm thick, about 8 slices
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons olive oil
For Broccoli
- 10 broccolini stalks broccoli rabe
- salt
For Mushrooms
- 10 medium portobello mushrooms flat mushrooms
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon smoked paprika
- 1.5 tablespoons olive oil for cooking
For Miso Aioli
- ½ cup mayonnaise plant-based or regular
- 1 teaspoon light miso paste
- 1 garlic clove minced or grated
For bread
- 6 slices bread panini, sourdough, or other bread
Instructions
- 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.
Notes
- 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 caramelized 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.
The combination of mushrooms, broccolini, squash and miso aioli was out of this world. This was the best sandwich i have tasted so far.
Satisfying flavours with this combo of veggies: mushrooms, squash and broccoli. It all came perfectly together and even my kids enjoyed the sandwich! Will make it again!
The combination of flavors is unexpected yet incredibly satisfying. The sandwich is hearty and filling, making it a perfect lunch or light dinner option. Definitely a must-try for veggie lovers!
This is a real veggie treat. I made mine gluten-free with a GF bread.
I just tried the mushroom sandwich, and it was absolutely delicious! The flavors came together perfectly, and I can’t wait to make it again for lunch!