 |
Grilled Portabello Mushroom Sandwich
Recipe By : The San Antonio Herb Society Cookbook
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-- (Bill McGinnis,
adapted from Monterey Mushrooms by Chef
Bruce Silverblatt)
adapted from Monterey Mushrooms by Chef
Bruce Silverblatt)
************ Marinade: -- ********************
2 tablespoons rice wine vinegar
2 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic -- minced
2 teaspoons dried oregano
1 Pinch kosher salt
1 Pinch sugar
1 Pinch black pepper -- freshly ground
*********** RECIPE *******************
2 large portabello mushrooms
1 large clove garlic
2 tablespoons mayonnaise
2 teaspoons fresh thyme -- chopped
1 red bell pepper -- roasted
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 teaspoons balsamic vinegar
2 onion rolls -- split & grilled
2 thick slices Monterey jack cheese
Combine marinade ingredients. Marinate mushroom in this mixture 1-2 hours.
Mash other garlic clove into 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 se rve hot.
Makes 2 sandwiches
- - - - - - - - - - - - - - - - - -
NOTES: Source: The San Antonio Herb Society Cookbook (printed locally and
available after Oct.1) by member Bill McGinnis. It's adapted from a recipe by
Chef Bruce Silverblatt.
|
