Grilled Portabello Mushroom Sandwich
Submitted by Herbal-Bunny
Meaty portobello caps soak up tangy marinade before grilling until tender, then get layered with roasted peppers and melted cheese on toasted rolls.
YIELD
2 servingsPREP
20 minCOOK
15 minREADY
45 minThese hearty mushroom sandwiches prove vegetarian mains can be just as satisfying as burgers. The portobellos absorb a garlicky rice vinegar marinade, then get grilled until their edges crisp while the centers stay juicy. Garlic-thyme mayo ties everything together with herbaceous punch.
Kitchen Tips
- Remove mushroom stems and scrape out gills with a spoon (prevents the sandwich from getting soggy)
- Marinate for at least 1 hour so the mushrooms absorb maximum flavor
- Use a wide spatula when flipping (portobellos are delicate when hot)
Ingredients
Directions
Combine marinade ingredients.
Marinate mushroom in this mixture 1 to 2 hours.
Mash other garlic clove into fine paste.
Stir into mayonnaise and add thyme.
On barbecue grill or under broiler, cook mushrooms 5 minutes on each side, or until soft.
Sprinkle red bell pepper with balsamic vinegar and shallots.
Grill or lightly toast onion rolls.
Spread mayonnaise on each half of rolls. Place grilled mushrooms on two onion roll halves, cover with roasted bell pepper, cheese and top half of rolls.
Cut in half and serve hot.
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