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Grilled Portobello Mushroom Sandwich
Created by: Howcan Team
Ingredients
- 4 large portobello mushrooms
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 4 slices of crusty bread
- 4 slices of provolone cheese
- 1 cup arugula
- 1/4 cup sun-dried tomatoes, drained and chopped
- 2 tablespoons pesto
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Clean the portobello mushrooms and remove the stems. In a small bowl, whisk together the balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and pepper. Brush the mixture over both sides of the mushrooms.
- Grill the mushrooms for 4-5 minutes on each side, or until tender and grill marks appear. Remove from the grill and set aside.
- Place the slices of bread on the grill and toast for 1-2 minutes, until lightly charred.
- Assemble the sandwiches by placing a slice of provolone cheese on each slice of bread. Divide the grilled portobello mushrooms, arugula, and sun-dried tomatoes between the sandwiches. Spread pesto on the remaining slices of bread and place on top of the sandwiches.
- Grill the assembled sandwiches for 2-3 minutes on each side, or until the cheese is melted and the bread is crispy.
- Remove from the grill, slice in half, and serve hot. Enjoy!
The Grilled Portobello Mushroom Sandwich has a rich history dating back to the 1980s when it gained popularity as a vegetarian alternative to traditional burgers. Chefs like Wolfgang Puck and Alice Waters were among the first to feature this dish on their menus, elevating its status in the culinary world. Today, this savory sandwich can be found in restaurants across the globe, with notable versions in California, where fresh, locally sourced ingredients are key. The key to a perfect Grilled Portobello Mushroom Sandwich lies in marinating the mushrooms in a flavorful blend of herbs and spices before grilling to perfection. For a twist, some chefs add roasted red peppers, caramelized onions, or a balsamic glaze for an extra burst of flavor. The best versions of this dish can be found in farm-to-table restaurants that prioritize quality, organic produce.
25 min
2
320 calories
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