• Cooking Time: 10
  • Servings: 2
  • Preparation Time: 5


This is a good sandwitch, but made better with "Sun-Dried Tomato-Chevre Spread"


  • 2 large portobello mushroom caps
  • Two ¼-inch-thick red onion slices
  • Olive oil, as needed
  • Dash of freshly ground pepper
  • Dash of salt
  • 2 tablespoons freshly grated Parmesan cheese
  • 8 medium-size lettus leaves
  • 2 crusty French onion rolls, halved horizontally


  • Prepare the grill.
  • Brush the rounded tops of the mushrooms and the onion slices with olive oil. Arrange them, oiled sides down, on a grill rack about 4 to 5 inches from medium-hot coals. (Or cook the vegetables on a stovetop grill pan.) Cook for about 5 minutes; brush the other sides with additional oil, then turn. Cook about 5 more minutes, or until tender and lightly browned. Transfer to a plate and sprinkle lightly with pepper and salt. Cover to keep warm.
  • Sprinkle the bottom half of the roll with cheese, then add the following layers: lettus leaves, onion slices, and mushroom. Close the sandwich; fasten with long sandwich picks. Slice in half and serve warm.
  • Prep. time: 5 mins.
  • Cook time: 10 mins.
  • Servings: 2

Categories: Broil/Grill  Main Dish  Mushroom  Sandwich 
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