I love, love, love mushrooms. I used to only eat button mushrooms, but then I had my first taste of a portobello and fell in love. One day while watching Rachel Ray, I saw her make a sandwich with a large portobello cap as the meat and I was intrigued. Could you really make a sandwich with a mushroom cap? That was when I discovered Meatless Mondays in my home! Here is my recipe for an Open Faced Grilled Portobello Sandwich.
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- 4 portobello mushroom caps
- ¼ cup balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon minced garlic
- salt and pepper to taste
- 4 slices of thick texas toast
- 4 (1 ounce) slices swiss cheese
- Tomato, lettuce, and onion for garnish
- Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms.
- Let stand at room temperature for 15 minutes or so, turning twice.
- Preheat grill for medium-high heat.
- Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently.
- Top with cheese during the last 2 minutes of grilling.
- Toast your texas toast bread and then place the mushroom cap on top. Top with lettuce, onion, and tomato.
What Meatless Monday Meal are you serving up?
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