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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Meatless Mondays: Open Faced Grilled Portobello Sandwich
Author: 
Recipe type: entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Sometimes, you just need a meatless meal! Try this portobello grilled open faced sandwich on for size.
Ingredients
  • 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
Instructions
  1. 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.
  2. Let stand at room temperature for 15 minutes or so, turning twice.
  3. Preheat grill for medium-high heat.
  4. 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.
  5. Top with cheese during the last 2 minutes of grilling.
  6. 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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