Roasted Mushroom Sandwich with Horseradish Aioli Recipe
The Roasted Mushroom Sandwich with Horseradish Aioli is the kind of hearty, flavor-packed meal you’ll want to make again and again. Imagine savory, caramelized mushrooms tumbled inside a crusty roll, hugged by melty cheese and pepped up with zesty horseradish aioli—it’s a vegetarian sandwich that truly delivers on taste and texture. Whether you’re looking to impress at a weekend lunch or elevate your weekday dinner routine, this is the sandwich that brings gourmet vibes with surprisingly simple ingredients.
Ingredients You’ll Need
Each ingredient in the Roasted Mushroom Sandwich with Horseradish Aioli was handpicked for a reason: to layer bold flavors, balance textures, and provide a little bit of extra magic in every bite. Don’t skip or swap these unless you need to—the results are always best when everything works together!
- Mixed mushrooms (1 lb, sliced): These are the main event, bringing earthy, meaty richness; try different varieties like cremini, shiitake, or oyster.
- Olive oil (2 tbsp): Helps the mushrooms roast to golden perfection and adds lusciousness.
- Balsamic vinegar (1 tbsp): Lends tangy sweetness that highlights the savoriness of the mushrooms.
- Soy sauce (1 tsp): A pop of umami elevates the mushroom flavor and deepens their color.
- Garlic powder (½ tsp): Instantly amps up the savoriness without overpowering the mushrooms.
- Salt (½ tsp): Essential for bringing all the flavors together—taste before adding extra.
- Black pepper (¼ tsp): A gentle kick of warmth that balances all the other ingredients.
- Crusty sandwich rolls or ciabatta buns (4): These sturdy rolls soak up the juices and keep everything perfectly handheld.
- Provolone or Swiss cheese (4 slices): Adds creamy, gooey goodness and harmonizes beautifully with both mushrooms and aioli.
- Arugula or baby spinach (1 cup): A handful of greens adds freshness and a slight peppery note.
- Mayonnaise (½ cup, for the aioli): The creamy backbone of the zippy spread.
- Prepared horseradish (1 tbsp): Your ticket to that unmistakable kick in the aioli—adjust to taste if you like it spicier.
- Dijon mustard (1 tsp): Sharp and tangy, this brings the aioli to life.
- Lemon juice (1 tsp): Brightens everything up in the aioli and adds a citrusy zip.
- Pinch of salt and pepper (for the aioli): Season to taste for a balanced, flavorful sauce.
How to Make Roasted Mushroom Sandwich with Horseradish Aioli
Step 1: Roast the Mushrooms
Start by preheating your oven to 425°F. Toss the sliced mushrooms with olive oil, balsamic vinegar, soy sauce, garlic powder, salt, and pepper right in a big bowl. Spread them over a parchment-lined baking sheet and pop them in the oven. Stir them halfway through the 20 to 25 minutes of roasting—this ensures every piece gets golden, caramelized edges and deep flavor. The mushrooms will shrink a bit and become juicy, meaty, and unbelievably tasty.
Step 2: Mix Up the Horseradish Aioli
While the mushrooms work their magic in the oven, take a small bowl and whisk together the mayonnaise, prepared horseradish, Dijon mustard, lemon juice, and a little pinch each of salt and pepper. This horseradish aioli is creamy, tangy, and just spicy enough to cut through the richness of the mushrooms—trust me, don’t skip it! Pop it in the fridge until you’re ready to assemble.
Step 3: Toast Your Sandwich Rolls
If you’re after a little extra crunch (always a good move!), slice your sandwich rolls or ciabatta buns in half and toast them either in a toaster oven or on a skillet, cut side down, until golden brown. Warm, toasted bread takes the Roasted Mushroom Sandwich with Horseradish Aioli to the next level, as it holds up superbly to the hearty filling.
Step 4: Assemble the Sandwiches
Spread a generous layer of horseradish aioli on the bottom and (if you like things saucy) the top half of each bun. Layer the roasted mushrooms on the bottom half, pile on a slice of provolone or Swiss cheese, and finish with a good handful of arugula or baby spinach. Close the sandwiches up and serve while everything is warm and melty—it’s pure bliss in every bite.
Step 5: Serve and Savor
All that’s left is to plate up and dig in! You’ve earned your Roasted Mushroom Sandwich with Horseradish Aioli feast—crispy, savory, peppery, and utterly satisfying, right from your own kitchen.
How to Serve Roasted Mushroom Sandwich with Horseradish Aioli
Garnishes
Add a sprinkle of freshly chopped parsley or chives for a pop of color and freshness right before serving. A last-minute crack of black pepper or a few delicate shavings of Parmesan also enhance the overall flavors. These little finishing touches will make your Roasted Mushroom Sandwich with Horseradish Aioli look restaurant-worthy.
Side Dishes
Pair your sandwich with crunchy kettle chips, a tangy vinegar-dressed slaw, or a simple mixed green salad for the perfect light contrast. Roasted sweet potato wedges or a chilled cucumber salad can also round things out beautifully. Every side option keeps the meal vibrant and balanced while letting the Roasted Mushroom Sandwich with Horseradish Aioli remain the true star.
Creative Ways to Present
Cut each sandwich into halves or even quarters for party sliders, or wrap them in parchment and tie with twine for a rustic picnic presentation. Serving the sandwiches on a wooden board with all the fixings—extra horseradish aioli, greens, and pickled onions—invites everyone to build their own masterpiece. With a few touches, every Roasted Mushroom Sandwich with Horseradish Aioli feels like a special treat.
Make Ahead and Storage
Storing Leftovers
If you have leftover roasted mushrooms or aioli, store them separately in airtight containers in the refrigerator. They’ll stay fresh and flavorful for up to three days, making next-day sandwich assembly a breeze. For best results, assemble sandwiches only when you’re ready to eat to keep the bread from getting soggy.
Freezing
The roasted mushroom filling can be frozen in a tightly sealed container for up to one month. Once thawed, it’s perfect for quick sandwiches but note that the aioli is best made fresh—mayo-based sauces don’t freeze well and their texture can separate.
Reheating
Warm the mushrooms gently in a skillet over medium heat or microwave them for 30 to 60 seconds, just until heated through. Toast the rolls again before assembling to bring back the crunch. Add fresh aioli and greens, and your Roasted Mushroom Sandwich with Horseradish Aioli will taste just like day one!
FAQs
Can I use different mushrooms in this recipe?
Absolutely! The Roasted Mushroom Sandwich with Horseradish Aioli tastes fantastic with any combination of mushrooms you like—cremini, shiitake, oyster, portobello, or even humble button mushrooms. Mixing varieties adds depth and different textures to every bite.
Is there a vegan alternative for the cheese and aioli?
Yes! Simply swap the cheese for a plant-based slice and use your favorite vegan mayonnaise for the aioli. The horseradish and Dijon come through just as vibrantly, making the Roasted Mushroom Sandwich with Horseradish Aioli just as delicious, dairy-free.
How spicy is the horseradish aioli?
The aioli has a gentle heat from the horseradish, balanced by the mayo and Dijon mustard. If you like it with more kick, simply add an extra teaspoon of horseradish. For a milder version, start with less and taste as you go—it’s easy to adjust to your liking.
What type Main Course
Crusty sandwich rolls or ciabatta are ideal for holding in all the filling and sauces without falling apart. You can also use baguette, a hearty whole-grain roll, or even slices of toasted sourdough for your Roasted Mushroom Sandwich with Horseradish Aioli—get creative with your favorite sturdy bread!
Can I add extra veggies to the sandwich?
Definitely! This is a versatile recipe. Try slipping in roasted red peppers, caramelized onions, or even sautéed zucchini for an extra layer of flavor and color. The Roasted Mushroom Sandwich with Horseradish Aioli welcomes add-ins that make it uniquely yours.
Final Thoughts
Trust me, once you’ve made a Roasted Mushroom Sandwich with Horseradish Aioli, you’ll be dreaming about your next one. It’s impossible to resist that mix of tangy sauce, savory mushrooms, and melty cheese in a perfectly toasted roll. Go ahead—give it a try and let it become your new favorite, too!
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Roasted Mushroom Sandwich with Horseradish Aioli Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Mushroom Sandwich with Horseradish Aioli is a gourmet vegetarian sandwich bursting with flavor. Earthy roasted mushrooms, melted cheese, and peppery arugula are layered on crusty rolls with a zesty horseradish aioli for a satisfying meal.
Ingredients
Main Ingredients:
- 1 lb mixed mushrooms (such as cremini, shiitake, or oyster, sliced)
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp soy sauce
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 4 crusty sandwich rolls or ciabatta buns
- 4 slices provolone or Swiss cheese
- 1 cup arugula or baby spinach
For the Horseradish Aioli:
- ½ cup mayonnaise
- 1 tbsp prepared horseradish
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Pinch of salt and pepper
Instructions
- Preheat the oven: Preheat oven to 425°F.
- Prepare the mushrooms: Toss sliced mushrooms with olive oil, balsamic vinegar, soy sauce, garlic powder, salt, and pepper. Roast on a baking sheet for 20–25 minutes, stirring halfway.
- Make the aioli: Mix mayonnaise, horseradish, Dijon mustard, lemon juice, salt, and pepper in a bowl.
- Assemble the sandwiches: Spread aioli on rolls, layer with roasted mushrooms, cheese, and arugula. Serve warm.
Notes
- Add sautéed onions or roasted red peppers for extra depth.
- For a vegan option, use plant-based mayo and cheese.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting, Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 4g
- Sodium: 570mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg
