The Portobello Philly Reuben


The Portobello Philly Reuben

The perfect recipe for vegetarians. The Portobello Philly Reuben has all the flavors of your favorite classic diner sandwich. Try this at your home, take a bite and enjoy it. Share the recipe with your friends, and indeed they will love it!
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 20 minutes
Inactive time 10 minutes
Total Time 45 minutes
Servings 4 sandwiches


russian dressing

  • ⅓ cup (75g) vegan mayonnaise (soy-free if necessary)
  • 1 tbsp ketchup
  • 1 tbsp no-salt-added tomato paste
  • 2 tsp red wine vinegar
  • 1 tsp dried dill
  • ½ tsp smoked paprika
  • 2 to 3 tbsp sweet pickle relish


  • 4 portobello mushroom caps
  • olive oil spray
  • 2 tbsp liquid aminos (or gluten-free tamari; use coconut aminos to be soy-free)
  • 2 tbsp vegan worcestershire sauce (gluten-free and/or soy-free if necessary)
  • black pepper to taste
  • 4 vegan sandwich rolls (gluten-free if necessary), split horizontally
  • smoked gouda cheese sauce, melty variation
  • loads of sauerkraut


To make the Russian dressing:

  • Stir together the mayonnaise, ketchup, tomato paste, vinegar, dill, and paprika in a small bowl. Add relish to taste. Chill until ready to use.

To make the sandwiches:

  • Preheat the oven to 425°F/220°C. Line a baking sheet with parchment paper or a silicone baking mat. Lightly spray the top and bottom of each portobello cap with olive oil and place on the baking sheet gill side up.
  • In a small cup or bowl, mix together the liquid aminos and Worcestershire sauce. Drizzle over the mushrooms, then sprinkle with pepper. Bake for 10 minutes. Remove from the oven and let cool for a few minutes. Slice the mushrooms on a bias into ½-inch (1cm) strips. Heat the cheese sauce and keep warm.
  • Preheat the broiler. Arrange the rolls on the baking sheet, cut side up. Lay portobello strips on the bottom halves. Spread or drop cheese sauce on top of the mushrooms. Place under the broiler for 1 to 2 minutes, until the cheese is golden and the bread is toasted.
  • Add a pile of sauerkraut onto the cheesy half of each sandwich, then spread Russian dressing on the top half of each roll. Place the top half on top of the sandwich and serve immediately.


To make this sans bread, rather than slicing the portobellos, drain any extra liquid from the caps and fill them with the cheese. Turn on the broiler and return the mushrooms to the oven for 2 to 3 minutes, until the cheese is golden. To serve, top with sauerkraut and a drizzle of Russian dressing
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