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Grilled Portabello Mushroom Sandwich

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Recipe

 

Yield

2 servings

Prep

2 hrs

Cook

10 min

Ready

2 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
Marinade
2 tablespoons rice vinegar
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2 tablespoons lemon juice
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2 tablespoons olive oil
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1 clove garlic
minced
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2 teaspoons oregano
dried
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1 pinch kosher salt
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1 pinch sugar
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1 pinch black pepper
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Recipe
2 large mushrooms, portabello
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1 clove garlic
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2 tablespoons mayonnaise
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2 teaspoons thyme
fresh, chopped
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1 each sweet red bell peppers
roasted
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2 teaspoons balsamic vinegar
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2 slices monterey jack cheese
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Ingredients

Amount Measure Ingredient Features
Marinade
3E+1 ml rice vinegar
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3E+1 ml lemon juice
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3E+1 ml olive oil
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1 clove garlic
minced
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1E+1 ml oregano
dried
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1 pinch kosher salt
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1 pinch sugar
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1 pinch black pepper
* Camera
Recipe
2 large mushrooms, portabello
* Camera
1 clove garlic
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3E+1 ml mayonnaise
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1E+1 ml thyme
fresh, chopped
* Camera
1 each sweet red bell peppers
roasted
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1E+1 ml balsamic vinegar
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2 slices monterey jack cheese
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 30578% from fat
 % Daily Value *
Total Fat 26g 41%
Saturated Fat 8g 39%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 255mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 44% Vitamin C 141%
Calcium 24% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

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