Portobello Mushroom Sandwiches Recipe

From Dorothy McNett's Recipe Book.

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Portobello Mushroom Sandwiches

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. Easy to make one or several....just add more mushrooms and buns!

1/4 cup extra virgin olive oil
2 tablespoons good quality aged at least 6 years balsamic vinegar
1/2 teaspoon fine sea salt
2-3 snipped green onions, or chives
snipped fresh rosemary, 1-2 small sprigs using the needle leaves and not the hard stems
freshly ground peppercorns
4 sandwich sized portobello mushrooms

slices of soft crust French bread or other "earthy" firm bread (no mushy bread)
Honey Mustard Mayonnaise for spreading
thin red onion slices
Roquefort or other blue cheese, as desired

In a measuring cup whish together the olive oil, balsamic, sea salt, green onions, rosemary and pepper. Cut off the stems of the mushrooms and using a wet mushroom brush gently brush the mushrooms. Put them into a flat dish and pour the marinade over, coating the mushrooms all over. Allow to stand about 20 minutes or so to abosrb the wonderful flavors. In meantime, spread the mustard on both sides of each slice of bread. Wash and spin dry the lettuce leaves and set aside. Thinly slice red onion slices. Have some good quality blue cheese ready. When ready to serve, heat a stove top griddle. Remove mushrooms from the marinade and place with the gill sides down and cook several minutes. Turn over and gently cook another 3-4 minutes, or until the mushrooms are browning a little and they are starting to sweat. Place mushrooms on bread slices, top with onions and some cheese. Top with other bread slice. Place back on the grill and cook 1-2 minutes on each side to toast the bread. Serve on a plate garnished with lettuce leaves.

Recipe created 2003-07-09.

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