Vegetarian Mushroom Reuben

June 13, 2014

By posting this recipe I am entering a recipe contest sponsored by The Mushroom Council and am  eligible to win prizes associated with the contest. I was not compensated for my time.

If you swung by for my thousand island dressing on Wednesday, you should know that I’m in love with Reubens.  When I’m in a restaurant, I just get them without meat (or sometimes with coleslaw in place of it… apparently I secretly love cabbage?), but at home I like to find something else to put on it. I’ve tried a lot of things and am genuinely surprised I’ve never shared any before now.  Because I eat so many, I have a few tricks (in the recipe) for making sure you don’t end up with the dreaded soggy sandwich from the sauce and kraut.

Vegetarian Mushroom Reuben

As soon as I heard about the “Trend is to Blend” sponsored contest through The Recipe Redux this month, I knew I wanted to make a Reuben.  I’m no amateur when it comes to swapping out meat for mushrooms or blending in with a protein like lentils, so this challenge from The Mushroom Council is right up my alley.  Fun fact:  When I mentioned The Mushroom Council to Josh, his only response was “I want to be on that”.  So, whoever is in charge on personnel, send an application his way!  Count me in too — we’re serious mushroom lovers in this house.  I’m talking probably five 8 oz packages a week in our 2 person house.

Vegetarian Mushroom Reuben

If you’re mushroom obsessed like we are, you can check out this blendability technique.   Then, use your newfound skills to enter The Mushroom Council’s Swap it or Top it contest.  I served my reubens with parsnip fries.


Vegetarian Mushroom Reuben
Prep time: 
Cook time: 
Total time: 

Serves: 2

  • 8 oz cremini mushrooms, sliced
  • ¼ tsp garlic powder
  • a few shakes oregano
  • salt and pepper, to taste
  • small jar sauerkraut
  • 4 slices rye bread or gluten free rye-style bread
  • 4 slices Swiss cheese
  • Thousand island dressing
  • nonstick spray, olive oil, or butter

  1. Head a sauté pan over medium heat. Spritz with nonstick spray and sauté the mushrooms with the garlic powder, oregano, salt and pepper until the mushroom release their liquid, about 3 – 5 minutes.
  2. Pour the mushrooms on a plate or in a bowl and set aside. Wipe out the pan and return to the stove, lowering heat to medium or medium low.
  3. Strain the sauerkraut, pressing down to release excess liquid.
  4. Assemble 2 sandwiches as follows: 1 slice bread, 1 slice cheese, a smear of dressing, mushrooms, sauerkraut, 1 slice cheese, 1 slice bread.
  5. Grill as you would a grilled cheese sandwich, flipping carefully to avoid losing filling. You can either spritz the pan with nonstick spray, drizzle the pan with olive oil, or spread the outside slices of bread with butter before grilling, flipping when brown.
  6. Serve with extra thousand island dressing, if desired.

I refrained from giving exact amounts of dressing or sauerkraut, because it’s really a matter of personal preference. I took a huge pile of both, but Josh prefers a more modest amount of dressing and kraut. We used all of the mushroom between two sandwiches, but adjust based on preference and size of bread.
Nutrition will vary based on type of bread used.
If you opt for gluten free rye-style bread, I’ve only seen it with vary small slices. You can easily make 4 sandwiches with the amount of mushrooms sautéed on that bread.

Nutrition Information
Serving size: 1 sandwich

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    afracooking Jul 02, 2015

    Oh, a minute ago I didn’t really know what a reuben is…now I am feeling I cannot live without one. What a great combination of flavours!

      Kelly Jul 06, 2015

      They’re SO good! Hope you give one a try soon 🙂

    Reuben Dog | Hidden Fruits and Veggies Jul 01, 2015

    […] but if we get rid of the basics (PBJs and grilled cheeses) then I can pretty confidently say that a Reuben is my most requested, most ordered sandwich. I always forgo the meat and occasionally swap in […]

    Rachel Jul 15, 2014

    Can you believe I have never had a reuben… now that I know you can go meatless (yes I love cabbage to) I am going to be all over them! thanks for sharing… can’t wait to try 🙂

      Kelly Jul 15, 2014

      Rachel – you HAVE to have a Reuben! Especially if you love cabbage. Nothing better than a sandwich that celebrates it.

    Emma Jun 27, 2014

    YUM! I love mushrooms… especially between bread. This looks fantastic!

    PassTheKnife Jun 18, 2014

    This looks delicious! I am a huge reuben fan, I hope you win!

      Kelly Jun 20, 2014

      Thanks 😀

    Joanne Jun 17, 2014

    I’m pretty sure I have NEVER HAD A REUBEN. Gasp. And at this point, it’s totally going to be mushroom reubens all the way!

      Kelly Jun 20, 2014

      Whaaaa? I guess in fancy New York City you probably have way cooler food options 😉 but you should totally pass all of those up for lunch and try a Reuben. If you like kraut, they’re really the best thing ever.

    Erica {Coffee & Quinoa} Jun 16, 2014

    Ohhh wow. I absolutely love reubens, but haven’t had one since cutting out meat! The mushroom idea is brilliant. We will be trying this for sure!

      Kelly Jun 20, 2014

      I’ve actually never had a meaty Reuben — mushroom reubens all the way!

      Kelly Jun 20, 2014

      Thanks, Cindy 🙂

    Pamela @ Brooklyn Farm Girl Jun 16, 2014

    Goodness Kelly, you have me craving a reuben right now like CRAZY! I think we have to switch our dinner plans tonight.. I love this!

    marcie Jun 16, 2014

    I want to be on the mushroom council, too — I love ’em! I also want this entire plate, including the parsnip fries. That is one delicious-looking sandwich, Kelly, and best of luck in the contest!

    Gretchen @ Two Healthy Kitchens Jun 14, 2014

    First of all … super pretty pic at the top of the post! I nearly took a bite of my screen! Well done!!

    My parents used to make reubens when I was little. I wasn’t a fan, and I think it’s because of all the meat! This looks totally delicious (fellow mushroom lover!!) and I think I would really love it! I’m going to try it! And let’s face it … thousand island just makes everything yummy!

    Hannah @ CleanEatingVeggieGirl Jun 13, 2014

    I have never thought to make a Reuben with mushrooms, but I think you have me sold on this one 😉 I think I might add some tempeh to mine too!

      Kelly Jun 13, 2014

      I’ve used tempeh before and it’s fab on a reuben. I tend to go a little toppings crazy and was afraid I’d make it too messy lol

    cheri Jun 13, 2014

    What a great sandwich, love that mushrooms are the star here and I bet they are good with the sauerkraut. Happy Friday to you!

    Em @ Love A Latte Jun 13, 2014

    I’ve never had anything like this, but it looks really freakin delicious. Put in front of me, I would definitely consume it right now. I made your oatmeal banana pancakes for breakfast this morning!

      Kelly Jun 13, 2014

      I bet it’d be crazy delicious with swiss style Daiya, too. Hope you liked the pancakes — I really need to make them again and update the photos. They’re kind of embarrassing, glad you could see past them.