Turkey & Portobello Mushroom Sandwiches

Best Foods


  • 2 teaspoons olive oil
  • 1 portobello mushroom (stem removed)
  • 1 onion (medium, sliced)
  • 1/3 cup Hellmann's or Best Foods Canola Cholesterol Free Mayonnaise
  • 1/2 teaspoon garlic powder
  • 14 ounces french bread (or Italian, sliced horizontally)
  • 8 ounces turkey breast (fresh, sliced)
  • 3 ounces smoked gouda cheese (cut into 4 slices)
  • 8 ounces roasted red peppers, drained
  • 8 fresh basil leaves


  1. Heat olive oil in 12-inch skillet over medium-high heat and cook mushroom and onion, stirring occasionally, 6 minutes or until vegetables are tender; set aside.
  2. Blend Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise, garlic powder, salt and pepper in small bowl; set aside.
  3. Spread bread with mayonnaise mixture. Evenly top bottom half of bread with turkey, cheese, mushroom, onion, red peppers and basil, then top with remaining bread.
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