Posts tagged with Portobello
So, a few weeks ago, I shared a portobello mushroom sandwich recipe and it went over like gangbusters. Several folks told me the liked it and liked the idea of it.
Therefore, this week we’re back with a sort of dressed-down version of the sandwich. This one is pretty basic — mushrooms, focaccia, cheese, red peppers, arugula. There’s no chopping or mixing or anything else too complicated involved. All you have to do is marinate the mushrooms while you bustle around after work then pop everything under the broiler for a few minutes and call it dinner. It’s both fast and tasty and hands’ off — perfect for a Monday.
Portobello Mushroom Supper Sandwich
2 large portobello mushrooms, stems removed
1/4 cup + 1 tablespoon prepared balsamic vinaigrette, divided
2 pieces focaccia bread, about 6-x-6-inches each
2 slices provolone cheese
2 jarred roasted red peppers, drained well
Handful arugula leaves
Marinate mushrooms at room temperature in 1/4 cup of vinaigrette for about 20 minutes.
Preheat broiler. Broil mushrooms about 3 inches from the broiling element 6 to 7 minutes per side, until lightly browned. Halve the focaccia horizontally and place the cheese on one side of the bread. Cut the broiled mushrooms into l-inch-thick slices diagonally and arrange them over the cheese. Place the peppers over the mushrooms and top with the arugula. If you like, sprinkle a little vinaigrette over the arugula. Close up the sandwiches and serve.
— Recipe from www.wholefoodsmarket.com
Yes, it’s the Fourth of July. Not exactly the most enticing day on the planet for many Americans to go meatless.
But, it is Monday after all, and so I’m here with a meatless treat that’s grill-friendly and will be easy to work in with your cookout celebration.
This portobello burger is juicy, satisfying and cheesy — a great combination for those of you looking for a certain “grill out” taste on Independence Day.
Grilled Portobello Parmesan Sandwich
1/4 cup white wine
Juice of one lemon
2 tablespoons olive oil
2 teaspoons minced garlic
Salt and pepper to taste
4 large portobellos, stems removed
8 slices whole grain bread or 4 sandwich rolls or burger buns
2-4 tablespoons mayonnaise
4 butterhead lettuce leaves
4 tablespoons grated parmesan
1 1/2 tablespoons chopped fresh chives
Combine wine, lemon juice, olive oil, garlic, and pepper to taste. Brush this marinade on the mushrooms. Let them marinate 30 minutes, turning occasionally.
Grill mushrooms over hot coals (or cook in foil-lined broiler) several minutes on each side, basting them with the marinade as they cook. Assemble mushroom sandwiches with bread, mayonnaise, lettuce, parmesan and chives.
— Recipe from Terese Allen for www.organicvalley.coop.