Portabello Mushroom Sandwich


2 tbsp rice wine vinegar
2 tbsp lemon juice
2 tbsp olive oil
1 clove garlic, minced
2 tsp oregano, rubbed
pinch salt
pinch sugar
pinch black pepper
1 clove garlic
2 tbsp mayonnaise
2 tsp fresh thyme or more, chopped
2 lg Portabello mushrooms
1 red bell pepper, roasted,peeled,seeded
2 tsp balsamic vinegar
2 tsp shallots, minced
2 soft onion rolls, split & grilled
2 slices Monterey Jack cheese

How to prepare

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 grill or under broiler (or hot griddle) cook mushrooms 4 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 Makes two sandwiches.

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