Thursday, July 26, 2012
Grilled Portabella Sandwich
If I had more thumbs, I would say this was a "three thumbs up" sandwich. And as I plated mine, hubby was already engrossed in his mushroom sandwich. I heard alot of yums and wows coming from his direction. I quickly snapped a picture and hurried to take that first bite. You know it's good when EACH bite is followed by a "yum"!
For a nice change from a burger, try this. It takes less time on the grill and is quite simple to prepare.
Grilled Portabella Mushroom Sandwich
For the marinade:
2 Tbsp olive oil
1 Tbsp balsamic vinegar
1 garlic clove, minced
pinch of salt and pepper
2 large Portabella mushrooms
additional 1 Tbsp oil for brushing
Clean and cut off the tough stem part of the mushrooms. Place them in a shallow dish, gill side up. Brush the marinade onto the mushroom, and refrigerate for about 1 to 1 1/2 hours. Heat up the (oiled) grill and place the mushrooms on, gill side down. Cook for 4-5 minutes, brush the cap side with olive oil, turn and cook for about 4 more minutes. Place a slice of provolone cheese on top, let it melt and assemble your sandwich. I used a simple avocado and a vine ripened tomato. Next time I'll switch up the bread and try a French or Dutch crunch roll.
This recipe could easily be doubled or tripled.