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About the Dish

4 small Portobello Mushrooms
1 teaspoon PeachDish Salt
2 packets Mayonnaise
2 small Peppadew Peppers
2 sprigs Basil
2 teaspoons Apple Cider Vinegar
1 small Shallot
1 packet Grey Poupon Dijon Mustard
1 packet Turbinado Sugar
2 small Buns
1 small Lettuce
2 1/2 ounces Arugula
1 ounce Parmesan Cheese
Per Serving
Calories 583
Total Fat 37 g
Saturated Fat 7 g
Trans Fat 0 g
Polyunsaturated Fat 10 g
Monounsaturated Fat 17 g
Cholesterol 10 mg
Sodium 1051 mg
Total Carbohydrates 48 g
Dietary Fiber 4 g
Sugar 14 g
Protein 15 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Please read entire recipe before beginning
Prepare your mise en place: Clean the portabellas by breaking off the stem, peeling skin off the top of their caps, and using a spoon or back of a knife to gently scrape away the dark ‘gills’ under the caps. Finely chop peppadew pepper. Pick and chop basil leaves. Peel and mince shallot. Separate leaves of gem lettuce; wash and dry them. Wash and dry arugula.
Brush mushroom caps with 1 tablespoon olive oil, and sprinkle with a total 1/2 teaspoon PeachDish salt. Place on a heavy baking pan. Leave them gill-side up and let stand while you make the peppadew mayo and salad dressing.
To make the mayo: In a small bowl, combine mayonnaise, peppadew and basil. Set aside.
To make the dressing: In the container of cider vinegar add shallot, mustard, sugar, remaining 1/2 teaspoon PeachDish salt and remaining 3 tablespoons olive oil. Place cap on bottle and shake well to emulsify.
Put the pan with portabella caps under the broiler and cook 4-5 minutes. Flip them, and cook 3-4 minutes more. Add the buns, cut side up, to the edges of the pan and broil 30 seconds to lightly toast.
To assemble sandwiches, spread the cut side of each bun with peppadew mayo, and place a broiled portabella cap and lettuce leaf on each.
To assemble the salad, place arugula in a medium bowl. Drizzle with dressing and toss well. Add Parmesan, and toss lightly to combine. Serve sandwiches with salad on the side. Enjoy!