Grilled Portobello with Mediterranean Salad Sandwiches
This mediterranean style burger definitely will express everyone, grilled mushrooms with mediterranean salad on top and grilled sour dough bread slices.
Yield
4 servingsPrep
15 minCook
8 minReady
28 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
minced |
|
| ½ | teaspoon |
kosher salt
|
|
| 2 | tablespoons |
olive oil, extra-virgin
divided |
|
| 4 | each |
mushrooms, portabello
caps, stems and gills removed |
*
|
| 4 | slices |
sourdough bread
cut in half |
* |
| ½ | cup |
roasted red bell peppers
jared |
|
| ½ | cup |
tomatoes
chopped |
|
| ¼ | cup |
feta cheese
crumbled and reduced-fat |
|
| 2 | tablespoons |
kalamata olives
pitted and chopped |
|
| 1 | tablespoon |
red wine vinegar
|
|
| ½ | teaspoon |
oregano
dried |
|
| 2 | cups |
mixed salad greens
loosely packed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | clove |
garlic
minced |
|
| 2.5 | ml |
kosher salt
|
|
| 3E+1 | ml |
olive oil, extra-virgin
divided |
|
| 4 | each |
mushrooms, portabello
caps, stems and gills removed |
*
|
| 4 | slices |
sourdough bread
cut in half |
* |
| 118 | ml |
roasted red bell peppers
jared |
|
| 118 | ml |
tomatoes
chopped |
|
| 59 | ml |
feta cheese
crumbled and reduced-fat |
|
| 3E+1 | ml |
kalamata olives
pitted and chopped |
|
| 15 | ml |
red wine vinegar
|
|
| 2.5 | ml |
oregano
dried |
|
| 473 | ml |
mixed salad greens
loosely packed |
*
|
Directions
Preheat grill to medium-high.
Mash garlic and salt on a cutting board with the side of a knife until it's a smooth paste.
Combine the paste with 1 tablespoon oil in a small dish.
Lightly brush the oil mixture over portobellos and then on one side of each slice of bread.
Add red peppers, tomato, feta, olives, vinegar, oregano and the remaining 1 tablespoon oil in a medium bowl, stir until well mixed.
Grill the mushroom caps until tender, 3 to 5 minutes per side; grill the bread until crisp, about 1 minute per side.
Toss salad greens with the red pepper mixture.
Place the grilled mushroom caps top-side down on 4 half-slices of the bread.
Top with the salad mixture and the remaining bread.
Serve and enjoy!
