Grilled Portabello Mushroom Sandwich
Yield
2 servingsPrep
20 minCook
15 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 2 | tablespoons |
rice vinegar
|
|
| 2 | tablespoons |
lemon juice
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 2 | teaspoons |
oregano
dried |
|
| 1 | pinch |
kosher salt
|
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | pinch |
black pepper
|
*
|
| Recipe | |||
| 2 | large |
mushrooms, portabello
|
*
|
| 1 | large |
garlic cloves
|
*
|
| 2 | tablespoons |
mayonnaise
|
|
| 2 | teaspoons |
thyme
chopped |
*
|
| 1 | each |
sweet red bell peppers
roasted |
|
| 2 | teaspoons |
balsamic vinegar
|
|
| 2 | slices |
monterey jack cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Marinade | |||
| 3E+1 | ml |
rice vinegar
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
olive oil
|
|
| 1 | clove |
garlic
minced |
|
| 1E+1 | ml |
oregano
dried |
|
| 1 | pinch |
kosher salt
|
*
|
| 1 | pinch |
sugar
|
*
|
| 1 | pinch |
black pepper
|
*
|
| Recipe | |||
| 2 | large |
mushrooms, portabello
|
*
|
| 1 | large |
garlic cloves
|
*
|
| 3E+1 | ml |
mayonnaise
|
|
| 1E+1 | ml |
thyme
chopped |
*
|
| 1 | each |
sweet red bell peppers
roasted |
|
| 1E+1 | ml |
balsamic vinegar
|
|
| 2 | slices |
monterey jack cheese
|
|
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.
