This Cana de cabra goat cheese and portobello on focaccia is a delicious and hearty sandwich!
This goat cheese and portobello sandwich is a savory, satisfying combo that’s both earthy and bright. Thick slices of roasted portobello mushrooms bring deep umami flavor and a meaty texture, layered generously onto soft, herby focaccia bread. I used Caña de Cabra, a creamy Spanish goat cheese with a delicate tang that melts beautifully into the warm mushrooms, creating a rich, luxurious bite in every layer.
To balance the richness, I added a punchy lemon Dijon vinaigrette that soaks into the bread just enough to bring everything together. The acidity cuts through the creaminess and enhances the natural flavor of the mushrooms without overpowering them. It’s the kind of sandwich that feels elevated but comes together easily—perfect for a cozy lunch or a casual dinner with a glass of wine on the side.
If you like this sandwich check out my other sandy ideas here!
Goat Cheese & Portobello Mushroom Sandwich
Ingredients
- Bread of choice this is focaccia
- 1 portobello mushroom per sandwich
- 1 slice of Cana de cabra goat cheese per sandwich
- Pickled shallots
- Spinach/ arugula/ greens of choice
- Olive oil
Dijon lemon vinaigrette:
- 1/2 a lemon
- 3 tbsp Whole grain dijon
- 2 tbsp Olive oil
- 1 small shallot diced
- A big drizzle of balsamic glaze
- 1/2 tsp Red pepper flakes sea salt
- Pepper
- note: If you can’t get your hands on the Cana de Cabra goat cheese you could definitely use another type of goat cheese instead. The mushrooms are like little cups so just form the cheese in a little disc shape and add to the middle of the mushroom.
Instructions
- Preheat oven to 350. Clean and remove stems from the mushrooms and lay flat on a baking sheet. Slice goat cheese and put disc in the center of each mushroom. Drizzle with olive oil, salt, pepper and red pepper flakes. Bake for about 20 min or until cheese is nicely melted
- Combine all ingredients for your vinaigrette and whisk until smooth.
- Coat bread in olive oil and cook in a skillet for 2-3 min per side.
- Assemble your sandwich: add vinaigrette, greens and mushroom to bread. Top with pickled shallots and more vinaigrette. Enjoy!
Made this recipe? Don’t gatekeep! Five stars? Chef’s kiss?
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