Grilled Portobello Mushroom Sandwiches
Why I Love This Recipe
This is a good sandwitch, but made better with "Sun-Dried Tomato-Chevre Spread"
Ingredients You'll Need
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.