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Grilled Portobello Mushroom Sandwich
This recipe ushered us into the wide and wonderful world of the Portobello. I guarantee it's good enough to make you forget burgers . . . at least, for a little while.
Marinade:
2 T rice wine vinegar
2 T lemon juice
2 T olive oil
1 clove garlic, minced
2 t dried oregano
Pinch kosher salt
Pinch sugar
Pinch black pepper, freshly grated (if at all possible)
Remaining Ingredients:
1 large clove garlic
2 T mayonnaise
2 t chopped fresh thyme
2 large Portobello mushrooms
1 red bell pepper, roasted, seeded, and peeled
2 t balsamic vinegar
2 t minced shallots
2 soft onion rolls, split and grilled
2 thick slices Monterey Jack cheese
Combine marinade ingredients. Marinate mushrooms in this mixture for 1-2 hours. Mash other garlic clove into a fine paste. Stir into mayonnaise and add thyme. On barbecue grill or under broiler, cook mushrooms 5 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 2 sandwiches.